Greek Tomato Salad

adapted from a recipe by Robin Bashinsky for Cooking Light

Ingredients:

  • 2 cups halved multicolored cherry tomatoes OR
  • 2 cups quartered heirloom tomatoes
  • 1/8 teaspoon kosher salt
  • 1 cup peeled chopped cucumber
  • 1/2 cup thinly sliced red onion
  • 1/4 cup chopped kalamata olives
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/8 teaspoon crushed red pepper
  • 8 oz. feta cheese

Directions:

Combine tomatoes and salt in a large bowl. Let stand 5 minutes. Add cucumber, onion, olives, oregano leaves, olive oil, vinegar, and crushed red pepper; toss. Sprinkle with crumbled feta. Makes 4 servings.

I’d be tempted to use a combination of the cherry tomatoes and quartered full size heirlooms. Wouldn’t that be visually spectacular?  And I’m thinking this would be equally tasty with grilled veggies and a gorgeous well-seasoned steak, or go with portabellas for a vegetarian feast.

Don’t forget to check our recipe archive for more tantalizing tomato recipes!

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