Tomato Salad with Feta and Olives
Elizabeth Johnson
Be sure to serve this with thick slices of good bread to soak up the dressing.
ingredients
- 5 large tomatoes (about 3 lbs), cored, sliced
- 1 red onion, halved, thinly sliced
- 1/2 c olive oil
- 1/2 c red wine vinegar
- 1/2 c chopped fresh parsley
- 3 large garlic cloves, finely chopped
- salt and pepper
- 4 oz feta cheese (about 1 generous cup), crumbled
- 1/2 cup brine-cured olives, preferably Kalamata
directions
- 1
Overlap tomatoes and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
- 2
Sprinkle salad with cheese and garnish with olives, if desired.
Source: Maureen Olander
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