Greek Style Tomato Salad


by Helen Fletcher

Posted on July 9, 2012 at 7:00 AM

Updated Friday, Jun 29 at 1:01 PM

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-
reactive bowl.

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