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Tomato Feta Salad Recipe

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'Light and refreshing' best describes this wonderful dish from Jill Bowers of Huntington, Indiana. With juicy tomatoes, feta cheese, onions and olives slightly marinated in a red wine vinaigrette, this cool salad is just right for those hot spring and summer days.

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8-10 Servings
Prep/Total Time: 15 min.

Ingredients

5 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced
1 package (6 ounces) crumbled tomato and basil feta cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup Crisco® Extra Virgin Olive Oil
1/4 cup red wine vinegar
1 tablespoon dried oregano

Directions

On a serving platter, layer tomatoes and onion. Top with feta cheese and olives. In a jar with a tight-fitting lid, combine the oil, vinegar and oregano; shake well. Drizzle over salad. Serve with a slotted spoon. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 168 calories, 15 g fat (3 g saturated fat), 9 mg cholesterol, 227 mg sodium, 6 g carbohydrate, 2 g fiber, 4 g protein.

Tomato Feta Salad published in Simple & Delicious May/June 2007, p47

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