This has been one of my most requested recipes, and I promise it won’t disappoint. But, you really must make it ahead of time, letting it come together overnight.
GREEK STYLE TOMATO SALAD
For the Salad:
6 medium, vine-ripe tomates
1/4 lb. feta cheese, crumbled
1 small red onion, thinly sliced
1 can whole black olives (I prefer Lindsay Naturals© Black Olives)
For the Dressing:
1/2 cup olive oil
2 tbsp dried parsley
4 tsp sugar substitute such as erythritol (or regular sugar for a non-low carb diet)
1/2 tsp dried basil
1/4 tsp kosher salt
1/4 tsp freshly cracked black pepper
• Thinly slice the tomatoes and red onion. Layer them in 9×13 dish.
• Top with crumbled feta and black olives, evenly dispersed.
• Mix dressing ingredients well, allowing sugar to dissolve as much as possible. Drizzle over top of salad. Cover and refrigerate 2 hours, or overnight for best result.
NOTE: Dressing will SEEM sparse, but tomatoes create their own juices as it sits overnight. You WILL BE TEMPTED to add vinegar. DON’T!