FOR ROASTED RED PEPPER DRESSING:
PLACE milk, red peppers, lemon juice, basil, oregano, garlic, salt and pepper in blender; cover. Blend until smooth. Makes 1 1/2 cups.
PLACE tomatoes, cucumbers and onion in large bowl. Pour 3/4 cup dressing over salad; toss until coated. Sprinkle with cheese and olives. Serve with remaining dressing, if desired, or refrigerate for later use.