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Tomato-Feta Salad

If you make this salad a day ahead, add 1 extra chopped tomato just before serving. Oil-cured ripe black olives are sold on the pickle aisle.

Southern Living SEPTEMBER 2005

  • Yield: Makes 4 to 6 servings
  • Prep time:15 Minutes
  • Chill:1 Hour

Ingredients

  • 1 (4-ounce) package feta cheese
  • 1/4 cup Greek dressing
  • 2 tablespoons chopped fresh parsley
  • 6 plum tomatoes, chopped
  • 1/2 cup sliced oil-cured ripe black olives
  • 1/4 cup chopped red onion

Preparation

Break feta cheese into small pieces. Do not crumble.

Stir together dressing and parsley. Stir in feta and remaining ingredients. Cover and chill at least 1 hour or up to 2 days. Serve with a slotted spoon.

Tomato-Feta Lettuce Salad: Tear 1 small head iceberg lettuce and 1 small head romaine lettuce into bite-size pieces; toss together. Arrange lettuces evenly on 4 individual plates, and top evenly with chilled tomato mixture (do not use slotted spoon). Serve immediately.

 

Note:

For testing purposes only, we used Ken's Steak House Greek dressing.

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Tomato-Feta Salad recipe

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