"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup thinly sliced red onion, separated into rings
- 1/2 cup coarsely chopped green pepper
- 4 medium tomatoes, each cut into 8 wedges
- 6 medium pitted whole ripe olives, halved
- 3 tablespoons crumbled feta cheese
- In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 5 servings.
Originally published as Greek Tomato Salad in Light & Tasty April/May 2004, p48
Reviews for Greek Tomato Salad
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Reviewed Mar. 31, 2016
"This is a family favorite and one requested at church summer picnics. My children fight over the dressing when the vegetables have all been eaten."
Reviewed Jun. 22, 2012
"Simple and tasty! Worth it."
Reviewed Jun. 27, 2011
"True Classic Greek Salad!!!"