Tomato salad with feta and olives
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | larges | Tomatoes; (about 3 pounds), |
| ; cored, sliced | ||
| 1 | Red onion; halved, thinly | |
| ; sliced | ||
| ½ | cup | Olive oil |
| ½ | cup | Red wine vinegar |
| ¼ | cup | Chopped fresh parsley |
| 3 | larges | Garlic cloves; finely chopped |
| 4 | ounces | Feta cheese; (about 1 generous |
| ; cup), crumbled | ||
| ⅓ | cup | Brine-cured olives; preferably Kalamata |
| ; (optional) | ||
Directions
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.
Sprinkle salad with cheese and garnish with olives, if desired.
Serves 6.
Bon Appetit August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
Related recipes
- Fennel and tomato salad
- Greek salad with tomatoes & feta
- Greek salad with tomatoes and feta
- Mediterranean tomato salad
- Spinach salad with kalamata olives, tomatoes and feta
- Tomato & fennel salad
- Tomato and basil salad
- Tomato and bread salad
- Tomato and fennel salad
- Tomato basil salad
- Tomato salad
- Tomato salad with feta and olives - bon appetit
- Tomato salad with feta cheese
- Tomato, artichoke and feta salad
- Tomato, caper, olive and blue cheese salad
- Tomato, cucumber, and feta salad
- Tomato, lemon, green olive and onion salad
- Tomato-fennel salad
- Tomatoes and feta cheese
- Tomato~ artichoke & feta salad