Who needs another greek salad recipe?
This one is on the chunky side, but it’s very satisfying when left to marinate for a few hours in the refrigerator. Very fresh!
I added my tomatoes in after marinating because, they just aren’t as good as room temperature tomatoes. Wouldn’t you say?
Here is the recipe: (from food.com, by Sue Lau)
Greek Tomato Salad
4 fresh tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, cut into 1/2 “,pieces
1/2 cup chopped red onion
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 tablespoon chopped fresh oregano
1/4 cup kalamata olive
1/2 cup feta cheese, crumbled ( I use the fat free type)
Mix together vinegars, oil, salt and oregano.
Add other ingredients.
Marinate several hours in refrigerator to allow flavors to blend.
I decided to give olives a chance this time, and I’m very glad I put them in. They add a nice balance to the tasty mix of flavors in this salad.