Tomato Salad With Feta And Olives - Bon Appetit Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
5 large: Tomatoes, (about 3 lb), cored, sliced
1: Red onion, halved, thinly sliced
1/2 cup: Olive oil,
1/2 cup: Red wine vinegar,
1/4 cup: Chopped fresh parsley,
3 large: Garlic cloves, finely chopped
4 ounce: Feta cheese, (about 1 generous C), crumbled
1/3 cup: Brine-cured olives, preferably Kalamata, opt.
Directions:
Overlap tomato and onion slices on large platter. Whisk oil, vinegar,
parsley and garlic in small bowl. Season to taste with salt and
pepper. Pour over salad. Let stand at room temperature 1 hour or
cover and refrigerate up to 3 hours, basting occasionally with
dressing.
Sprinkle salad with cheese and garnish with olives, if desired.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp
parsley and garlic in small bowl. Season to taste with salt and
pepper. Pour over salad. Let stand at room temperature 1 hour or
cover and refrigerate up to 3 hours, basting occasionally with
dressing.
Sprinkle salad with cheese and garnish with olives, if desired.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp