Sunday, July 20, 2008

Greek Tomato Salad

5 ripe large tomatoes, cut into 1/3-inch-thick rounds
1 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
4 ounces feta cheese, crumbled
1/4 cup Kalamata olives or other brine-cured black olives, pitted
1 tablespoon chopped fresh parsley

Arrange tomatoes on platter. Top with onion slices. Mix oil and vinegar and drizzle over tomatoes and onions. Sprinkle with salt and pepper to taste. Let stand at room temperature at least 1 hour. Sprinkle cheese, olives and parsley over salad and serve.


Huckleberry Arts said...

Oh I Am trying this greek salad!!! Yummy!!

I Am so so sorry to hear about the tooth OWE, and I hope you heal fast :)

Have a beautiful night

Terri said...

Thank you Annette! I hope it heals quickly too, but today, 4 days later, it is still bothering me. Think I might have to go back. :-(