Tomato-Feta Salad
Prep: 15 min., Chill: 1 hr. 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.
| Servings:Makes 4 to 6 servings | Prep Time:n/a | Cook Time:n/a |
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
directions
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.
Note: For testing purposes only, we used Ken's Steak House Greek dressing.
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.
