Many years ago a very dear friend gave me this recipe. In return, I have given it to so many more people. This is one of the best ways ever to use vine ripened tomatoes.
The feta cheese and calamata olives give it a distinct Greek influence. See if you don’t agree.
2 pounds fresh tomatoes, cut into wedges
1/4 pound feta cheese
1/2 small red onion, cut into 1/2 moons
1/2 cup calamata olives, halved
2 tablespoons parsley, minced
4 tablespoons basil, cut in chiffonade
1/2 cup olive oil
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup red wine vinegar
Place tomatoes, feta, onions, olives, parsley and basil in a non-
Whisk together the olive oil, sugar, salt and pepper. Slowly whisk in the vinegar. Pour over the tomato mixture. Chill.
This is best served the day it is made.
Yields: 3 pounds