Tomato-Feta Salad

Name: Tomato-Feta Salad
Prep time: 15 min
Total time: 1 h 15 min
Yield: Makes 4 to 6 servings
Ingredients: 1 (4-ounce) package feta cheese; ¼ cup Greek dressing; 2 tablespoons chopped fresh parsley; 6 plum tomatoes, chopped; ½ cup sliced oil-cured ripe black olives; ¼ cup chopped red onion

1 Rating

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.

By Dolores Vaccaro, Pueblo, Colorado

Recipe by Southern Living September 2005

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Recipe Summary test

prep:

15 mins

chill:

1 hr

total:

1 hr 15 mins

Yield:

Makes 4 to 6 servings

Ingredients

1 (4-ounce) package feta cheese
¼ cup Greek dressing
2 tablespoons chopped fresh parsley
6 plum tomatoes, chopped
½ cup sliced oil-cured ripe black olives
¼ cup chopped red onion

Directions

Step 1
Break feta cheese into small pieces. Do not crumble.

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Step 2
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.
Step 3
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.

Chef's Notes

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

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Tomato-Feta Salad

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Ingredients

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Chef's Notes

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Tomato-Feta Salad

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Reviews

All Reviews for Tomato-Feta Salad