In large skillet, sauté rice-vermicelli mix with margarine over medium heat until vermicelli is golden brown, stirring frequently.

Slowly stir in water and seasoning mix; bring to a boil. Reduce heat to low. Simmer 15-20 min or until rice is tender. Cool completely.

In large bowl, combine rice mixture, beef, onion, olives and tomatoes; set aside.

In small bowl, combine olive oil, lemon juice, garlic, oregano and pepper with wire whisk. Toss rice mixture with dressing. Chill at least 30 min. Garnish with cucumber slices and cheese.