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Fresh Tomato Salad with Onions, Feta & Olives

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  • Fresh Tomato Salad with Onions, Feta & Olives

    5 large tomatoes, cut into 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 or black olives,
    1 tablespoon chopped fresh parsley

    Arrange tomato sliceson platter, tip with onion slices. Drizzle oil and vinegar over. Sprinkle with salt and pepper, let stand about 30 minutes and sprinkle with cheese and olives before serving.

  • #2
    That Looks Really Good. I'd Use Regular Ole Black Olives, The Kalamata Olives Are Just Too Salty For Me


    • #3
      That's what I do , I use black olives, they are also cheaper and pitted. Sometime the Kalamato olives are not pitted, and I don't do olives with pits. LOL


      • #4
        Talk To Huffle About Pits, She Likes Them.


        • #5
          [QUOTE=nuisance;247067]Talk To Huffle About Pits, She Likes Them.[/QUOTE]

          Are you starting it again, you bad girl. LOL


          • #6
            OMG! I love this and havent even made it yet, large pitted black olives here too!

            We have a VG"s here and they have all kinds of olives included in salad bar...I could eat my weight in them!!


            • #7
              Mmm, sounds great. I love olives, too. Thanks!


              • #8
                Sound delicious! This sounds like a yummy Memorial Day salad Thanks for sharing, Sabine Your neighbor in Austin, Beth


                • #9
                  Fresh Tomato Salad with Onions Feta Olives

                  Greek Tomato Salad

                  4 fresh tomatoes, chopped
                  1 cucumber, peeled, seeded and chopped
                  1 green bell pepper, chopped
                  1/2 cup chopped red onion
                  1/4 cup kalamata olives
                  1/2 cup feta cheese, crumbled
                  1 Tblsp. red wine vinegar
                  1 Tblsp. balsamic vinegar
                  1 Tblsp. olive oil
                  1/2 tsp. salt
                  1 Tblsp. fresh oregano

                  Mix the vinegars, oil, salt and oregano. Toss with vegetables. Marinate for several hours in the refrigerator to allow the flavors to blend.


                  • #10
                    Fresh Tomato Salad with Onions Feta Olives

                    Tomato Mozzarella Salad

                    3 large tomatoes, sliced
                    8 ounces mozzarella, sliced
                    1/4 cup olive or vegetable oil
                    1/4 teaspoon salt
                    1/8 teaspoon pepper
                    1/4 cup minced fresh basil
                    On a large serving platter, alternate tomatoes and mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil. Yield: 6-8 servings.