Title: Tomato Salad Santorini
Categories: None
Yield: 1 Servings

8 md Ripe tomatoes
1/2 Onion or 1 bunch of
-scallions; chopped, (I use
-sweet onions and cut them
-into slivers)
1 Cucumber; peeled and sliced
Salt and pepper to taste
1 ts Oregano; (dried), use more
-if fresh
1 tb Olive oil; (or less or
-eliminate)
1 tb Fresh lemon juice
A few Calamata olives;
-(optional)
A few Greek Salonika
-peppers; (optional)
1/4 c Crumbled Feta cheese

Here's a lovely, refreshing, and easy salad, that I adapted from one in
Yianilos' book.

Slice tomatoes and arrange on a plate with sliced cucumbers and slivers of
onion. Scatter olives and peppers over these. Sprinkle olive oil and lemon
juice over the veggies and top with salt and pepper, Feta and finally,
oregano. Let stand for 10 minutes before serving at room temperature --
best when not chilled. Great for a pot luck and very colorful.

Posted to EAT-LF Digest by The Ritters on May 14,
1998