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.