Name: Tomato Salad with Feta and Olives
Yield: Serves 6
Ingredients: 5 large tomatoes (about 3 pounds), cored, sliced; 1 red onion, halved, thinly sliced; 1/2 cup olive oil; 1/2 cup red wine vinegar; 1/4 cup chopped fresh parsley; 3 large garlic cloves, finely chopped; 4 ounces feta cheese (about 1 generous cup), crumbled; 1/3 cup brine-cured olives, preferably Kalamata (optional)

Be sure to serve this with thick slices of good bread to soak up the dressing.

Recipe information

Yield
Serves 6

Ingredients

5 large tomatoes (about 3 pounds), cored, sliced

1 red onion, halved, thinly sliced

1/2 cup olive oil

1/2 cup red wine vinegar

1/4 cup chopped fresh parsley

3 large garlic cloves, finely chopped

4 ounces feta cheese (about 1 generous cup), crumbled

1/3 cup brine-cured olives, preferably Kalamata (optional)

Preparation

Step 1
Overlap tomato 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.
Step 2
Sprinkle salad with cheese and garnish with olives, if desired.

TagsSalad Mediterranean Tomato Vegetable Feta Cheese Dairy Olive Parsley Herbs & Spices Garlic Root Vegetable Starter Dinner Lunch Nut Free Gluten Free Vegetarian Easy Make Ahead No-Cook Bon Appétit

Recipe notes

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