"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
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