Salads and Dressings - Tomato and Onion Salad
by Rusty Nejdl
||This is a variation of a traditional Greek salad in that I do not use olives or cucumbers. The salad has a wonderful texture and taste and I hope you enjoy it.|
- 5 Small Roma tomatoes, medium slices
- 1 Large Red Onion, thinly sliced
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Salt
- Dried Oregano
- 6 oz Cup Crumbled Feta Cheese
- 1/4 Cup Balsamic Vinagrette
- 1/2 Cup Extra Virgin Olive Oil
||Mix Olive Oil, Vinagrette, Salt, and Pepper together in a small mixing bowl. Set aside.
After slicing the Red Onion and Tomatoes, in a 12x12 cooking pan, place a layer of tomatoes, then onions, and then the Feta. Sprinkle some of the Oregano on top of the layer. Pour some of the dressing you made on this. Repeat again until all ingredients are used.
Cover and refrigerate for at least an hour, but preferably 3 hours to allow vegetables time to marinate. Serve chilled.
||6 to 8 people|
|Time to Make
||30 minutes initial prep, 3 hours for marinating.|