posted by shugga 04-28-101 12:41 PM
Greek Tomato Salad
3 large ripe tomatoes
12 ripe olives, pitted
3/4 cup Feta Cheese
3 Tablespoons wine vinegar
1/2 cup olive oil
1/2 teaspoon oregano
1/2 teaspoon thyme
salt and pepper to taste
1 clove garlic
Cut tomatoes to bite size. Or use cherry or grape tomatoes. Cut olives in half. Crumble the cheese coarsely .
Rub bowl with the garlic. Sprinkle with vinegar and olive oil. Add seasonings and toss. Marinate for at least 4 hours. If longer store in refrigerator until 1-2 hours before serving. Serve at room temperature.
This is from a local cookbook called Forum Feasts and the recipe was submitted to the cookbook by Mrs. Constantine Vasiliadis