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Nutrition Facts
Serving Size 1 (221g) Recipe makes 4 servings The following items or measurements are not included below: Greek salad dressing
Calories 131
Calories from Fat 80		(61%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 4.6g	23%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 540mg		22%
Potassium 314mg		8%
Total Carbohydrate 8.9g		2%
	Dietary Fiber 2.4g	9%
	Sugars 4.8g
Protein 5.4g		10%
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Dinner with the Greeks

Queenkungfu

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Kittencal's Greek Marinated Tomato, Olive and Feta Salad

Recipe #146205 | 3 hours | 3 hours prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Nov 25, 2005

If you love Greek salads you will love this, it's an absolute must made with garden ripe tomatoes! I use the dressing from my Kittencal's Famous Greek Salad but you may use your own favorite dressing, the cucumber is only optional I like to add some in, plan ahead this salad must be chilled at least 3 hours before serving or up to 6 hours. Serve this salad with crusty bread on the side to dip into the juice, you may also serve the tomatoes with juice on a bed of lettuce.

SERVES 4 -6 (change servings and units)

Ingredients

1/3 cup plus 2 tablespoons Greek salad dressing
3/4 cup feta cheese (broken into small pieces, do not crumble finely)
1-2 tablespoon chopped fresh parsley
6 large roma tomatoes, chopped
1/2 small cucumber (peeled, seeds removed and chopped) (optional)
3/4 cup kalamata olive (pitted and sliced or use similar brined olives)
1 small red onion, thinly sliced (or to taste)
fresh ground black pepper (to taste)
salt (optional)
crusty bread (to serve on the side)

Directions

1
In a large glass bowl stir together the dressing with parsley.
2
Add in feta pieces and all remaining ingredients (except black pepper, salt and bread) toss to combine and season with black pepper------ (don't be tempted to add in more than the stated amount of dressing as the tomatoes will release more juice when chilled, you just might find your salad swimming in too much liquid!).
3
Cover and refrigerate for a minimum of 3 hours or up to 6 hours.
4
Serve with crust bread.

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Featured Reviews for This Recipe

From: Sharon123

On Apr 25, 2008

II love Greek style salads! I used your Mediterranean-Style Salad Dressing for the dressing. Thanks for another good recipe!

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From: Linda's Busy Kitchen

On Jan 18, 2008

Made with Christy's Greek salad dressing and it was delicious! I like the idea of no greens, as sometimes I just get sick of them Thanks for sharing Kitten! Linda

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From: ColCadsMom

On Jan 9, 2008

This was just phenominal! I used Greek House Salad Dressing as my Greek salad dressing, and it was perfect. I didn't have any cucumber on hand, so I omitted it. I served it on a bed of lettuce as suggested, and it was the BEST Greek salad I've ever had...FAR better than the one at my FAVORITE Greek pizza house in Alabama. Thanks SO much for a delicious salad that I will make again!

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From: evelyn/athens

On Feb 13, 2006

I like the addition of the parmesan cheese to this traditional Greek salad. Next time, I will hold back the tomato until just before serving as I found it had released too much liquid and become soggy after the 2 hours marinating. I found I didn't need to add any lemon juice at the end as the red-wine vinegar and the juices from the tomato had made a dressing that was tart enough.

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