Recipe by Bobbie
Wonderful salad to make when the tomato season is at it's prime.
Top Review by The_Swedish_Chef
I couldn't ask for a more refreshing, simple and bright tasting salad! Diana #2 recommended this recipe for inclusion in the http://www.recipezaar.com/cookbook/2010-Members-Picks-Cookbook-267184; after reading the recipe in the morning, it was on the table by nightfall. Even though I used hot house tomatoes in late April, they were still delightfully flavourful and rich. This salad came together in 5 minutes time and was served with a savory Shepherd's Pie to add a little lightness to the meal. I am chomping at the bit to try this with Summer Heirloom tomatoes!
- 1⁄3 cup olive oil
- 2 tablespoons white vinegar (I prefer Balsamic)
- 3⁄4 teaspoon garlic (crushed or finely minced)
- 1 teaspoon dried basil
- salt & pepper
- 1 large tomatoes
- 2 tablespoons crumbled feta cheese
- Greek olive (optional)