Greek Tomato Salad

From: tara portee

On May 10, 2008

This was well received at our family get together. I especially liked that it was a no lettuce salad. I love lettuce, but when I make a salad to take to a function, it always seems to get soggy. Because tomatoes shouldn't be refrigerated, I made up the whole salad minus the tomatoes and let sit in fridge for a few hours. When I was ready to serve, I cut the tomato up into large wedges and mixed up another serving of marinade and dressed the salad again. Delicious.

From: mandagirl

On Apr 18, 2008

So glad I made this tonight! It was a huge hit with my family. I used black olives and doubled the olive oil...excellent!

From: Derf

On Jun 23, 2004

We loved this Greek salad, the dressing was outstanding, I used fresh oregano right out of the garden and let the salad marinate for about 4 hours. Couldn't find any fat free feta cheese, so used regular cow feta from the deli. Love the kalamata olives with the feta, the tastes of the olives, feta and veggies all seemed to complement each other and the dressing was the perfect finish to bring it all together. thanks for sharing, we'll be doing this one again and again.

From: Bergy

On Jun 16, 2003

Great salad - I made it up in the late morning popped it in the fridge. I made the dressing at the same time but kept it separate as one person does not like dressing (imagine!) and served it on the side I used fresh Greek oregano in the dressing and it does have a wonderful flavor. The only thing I added were chopped radishes, perhaps not Greek but the garden is overflowing, great added crunch. Thanks Sue for an easy tasty recipe