Vine-Ripened Tomato Salad with Red Onions, Feta and Kalamata Olives

August 07 00:00 2001 Print This Article
Vine-Ripened Tomato Salad with Red Onions, Feta and Kalamata Olives

Prep Time: 5 Minutes – Cost: $
“Servings: 4 – Difficulty Level: 2

Ingredients

  • 6 ripe large vine-ripened tomatoes, cut into 1/3-inch-thick rounds
  • 1 small red onion, peeled, thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 4 ounces feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted
  • 1 tablespoon chopped fresh parsley
  • Salt
  • Freshly ground black pepper

Directions

  1. Arrange tomato slices on a serving dish. Top with red onion slices.
  2. Drizzle the olive oil, then the balsamic vinegar, over the tomato and onion. Season lightly with salt and black pepper.
  3. Let stand at room temperature for about 30 minutes, then sprinkle feta cheese, olives and fresh parsley over the salad and serve.

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