Email to Rita Flynn      

Recipe Categories: shugga's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES CHILDRENMEALS COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT HOLIDAYfOODS HungryGirl LOWCARBOHYDRATE LOWFAT MainCourseMeal MARINADES MEATS MUFFINS PASTA POTPOURRI POULTRY PRESSURECOOKER RELISHES RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS THESOUTHBEACHDIET VEGETABLES VEGETARIAN WeightWatchers

Greek Tomato Salad

This is from the Forum Feast cookbook.





List of Ingredients



• 3 large, ripe tomatoes or 1 basket of grape tomatoes
  
• 12 ripe olives, pitted
  
• 3/4 cup Feta cheese
  
• 3 Tablespoons wine vinegar
  
• 1/2 cup olive oil
  
• 1/2 teaspoon oregano
  
• 1/2 teaspoon thyme
  
• salt and pepper to taste
  
• 1 clove garlic
  






Instructions



1. Cut tomatoes to bite size. Cut olives in half. Crumble the cheese coarsely. Rub bowl with garlic, add tomatoes, olives and cheese. Sprinkle with vinegar and oil. Add seasonings and toss. Marinate for at least 4 hours. If longer, refrigerate and remove 1-2 hours before serving. Serve at room temperature.
   






Final Comments


This is great for barbeques or picnics.