Greek Tomato Salad
adapted from a recipe by Robin Bashinsky for Cooking Light
- 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!