By Kittencalskitchen on October 17, 2005
Photo by Juenessa
Photo by Juenessa
"Serve this on a large fancy serving dish and sprinkle generously with salt and pepper. I have served this many times at my dinner parties... not only is this beautiful to look at, it is absolutely delicious!. Olives can be replaced with capers if desired, and oregano can be replaced with fresh basil. Plan ahead this salad needs to be left out at room temperature for 1 hour or refrigerated for 3 hours before serving. Another variation for this salad is layer mozzarella cheese in between the veggies and omit the feta, it is just as good both ways, but I have to say that the feta is better. Be certain to only use an firm English cucumber for this, otherwise the salad will get watery. This salad should serve up to 6 people, increase all ingredients if serving more. If you are serving this chilled I strongly suggest to let the salad sit out for 1 hour at room temperature before serving, the tomatoes will soften and taste better, tomatoes really should not be refrigerated, they permanently loose their taste and texture. You will love this salad!"
Serving Size: 1 (326 g)
Servings Per Recipe: 4
"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."
"Hi~ This is a FANTASTIC summer salad. Great color, ALOT of flavor, easy to put together-I do let it marinate at least 3 hours in the fridge. I had been trying to find a recipe closest to one I had in Calgary-this is just perfect! I'm sorry I forgot to review it earlier. Thanks for posting!!! Di"
"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!"
"Wonderful fresh salad. The simple combination of red wine vinegar and olive oil with oregano and garlic is refreshing. Just wonderful. A super side dish for grilled meat or fish. Especially in the summer when tomatoes are at their peek. Will make often!"