Greek Salad with Tomatoes, Olives, and Feta
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Georgeanne Brennan
total prep 220 calories/serving
Greece, like other Mediterranean countries, uses olives extensively both in cooking and for salads. They are almost always on the table in some form.
- 3 ripe tomatoes, sliced
- 1/2 cup olives such as Kalamata, large green, or other
- 4 ounces feta cheese, cubed
- 1 cucumber, peeled and sliced
- 1/2 of a red onion, sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher or sea salt
- 1 teaspoon dried oregano
- Arrange the tomatoes, olives, cheese, cucumber and onion on a platter.
- In a small bowl mix together the olive oil, vinegar, salt, and oregano. Pour the olive oil mixture over the prepared platter and serve.