Tomato Salad With Cucumber and Feta
photo by Juenessa
- Ready In:
- 3hrs
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 5 -6 large firm ripe tomatoes, sliced
- 1 medium English cucumber, sliced (peel left on or off)
- 1 large red onion, thinly sliced
- 1⁄2 cup red wine vinegar
- 1⁄2 cup olive oil (use a good-quality olive oil for this)
- 1 -2 teaspoon dried oregano
- 3 -5 fresh garlic cloves, finely chopped
- 1 1⁄2 cups feta cheese, crumbled (or to taste)
- 1 cup black olives (preferably Kalamata or similar brine-cured)
- salt and pepper
directions
- In a large serving platter overlap tomato, onion and cucumber in a decorative pattern.
- In a small bowl whisk together oil, vinegar, oregano, chopped garlic, salt and black pepper.
- Drizzle over the veggies on the plate and let stand for 1 hour at room temperature or refrigerate for minimum of 3 hours (basting occasionally with the dressing).
- When ready to serve sprinkle with feta cheese and olives.
- Delicious!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Our favorite restaurant in Dallas is III Forks. They have a wonderful tomato and onion salad with a blue cheese vinagrette that I always look forward to having. Well, when I tasted this salad, it blew III Forks right out of the water! This is one of the most wonderful salads that I have ever had. I cannot believe that I am able to make this kind of salad from home! The only thing I changed was to use blue cheese instead of feta cheese, because we prefer it over the feta. Kit, I took your suggestion and used Kalamata olives. This is something I will be making again. It also made a beautiful presentation and would WOW company.
-
Your standard, delicious, Greek salad. I used a tarragon/rosemary vinegar in my dressing. I don't use garlic in my version, and only used 2 cloves in this, I found that to be plenty for our tastes as raw garlic is so strong! Allow this to marinate for a while and you will have the most awesome juices to dip your bread into!