Tomato Feta Salad

Hors d'oeuvres
Main Course
Side Dishes
Breads & Muffins

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3 large ripe field tomatoes- sliced thin

3 ripe plum tomatoes – sliced thin

15 cherry tomatoes - halved

red onion – sliced thin

cup Feta Cheese – crumbled

1/3 cup black calamata olives

1/3 cup green olives

cup olive oil

cup lemon juice

1 tsp. salt

tsp. dried basil leaves (or 1 tsp. frozen or 1 tbsp. fresh)

1 clove garlic, finely chopped

Salt and pepper to taste

I have a girl friend, who always makes the best salads.  She brings them to parties and social gathers and always gets rave reviews.  This one is her trade mark.  I wonder if she knows it. It is, of course, best when tomatoes are in season and at their peek of flavour, but I have successfully made it in the winter with tomatoes from the grocery store.  I tend to let them sit in a sunny window for a day or two after purchasing them just to let them taste the sun and sweeten up.

Serves: 4 - 6

Arrange the tomatoes and onions on a platter.  Sprinkle with the feta and olives.

Mix the olive oil, lemon juice, salt, basil and garlic together in a small bowl.  Pour over the vegetables and add salt and pepper.  Serve immediately.