Greek Tomato Salad

Posted on by Lanie Fioretti

There are still some fresh tomatoes at some markets, and I know a lot of us are still hoping our plants will produce a few this fall.  Next week I’ll try to remember to do a couple green tomato recipes, in case you get some green tomatoes but they don’t have time to ripen before frost.

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Greek Tomato Salad

Ingredients

  • 6 TBSP extra virgin olive oil
  • 1 clove pressed garlic
  • 3 TBSP fresh lemon juice
  • 4-6 tomatoes, cut into wedges
  • 1 small onions or 2 shallots, thinly sliced
  • 1 TBSP fresh oregano, chopped
  • 1 TBSP fresh dill, chopped
  • 1 1/2 tsp fresh mint, chopped
  • 1 tsp fresh basil, chopped
  • 4-6 oz crumbled feta cheese
  • ½ cup pitted Kalamata olives
  • Salt and pepper

Instructions

  1. Whisk in a small bowl oil, garlic, and lemon. Set aside.
  2. In a large bowl toss together: tomatoes, onions oregano, dill, mint, basil, feta, olives, and salt and pepper.
  3. Drizzle oil mixture over tomato mixture.
  4. Gently toss.
  5. Leave in the refrigerator for about 1 hour before serving.
  6. Serve with artisan bread.
  7. Note: For a different presentation, layer ingredients on a platter and drizzle with dressing.
https://centexcooks.com/greek-tomato-salad/

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