Post by Chris in NM on Oct 17, 2002 7:46:22 GMT -6
I found this recipe on Epicurious and we just love it! I am making it next week when we have company. With it I will serve shrimp scampi with linguini, asparagus with hollandaise sauce and hard rolls. For dessert we will have a decadent chocolate cake with raspberry sauce.
Tomato Salad with Feta and Olives
5 to 6 Roma tomatoes, sliced
1 red onion, halved and thinly sliced
1/2 c. olive oil
1/2 c. red wine vinegar
1/4 c. chopped fresh parsley (you can use amall amount of dried if you wish)
3 large garlic cloves, finely chopped
4 oz. feta cheese (about 1 generous cup) crumbled
1/3 c. brine-cured Kalamata olives
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, paarsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle slad with cheese and garnish with olives. Serves 6
Tomato Salad with Feta and Olives
5 to 6 Roma tomatoes, sliced
1 red onion, halved and thinly sliced
1/2 c. olive oil
1/2 c. red wine vinegar
1/4 c. chopped fresh parsley (you can use amall amount of dried if you wish)
3 large garlic cloves, finely chopped
4 oz. feta cheese (about 1 generous cup) crumbled
1/3 c. brine-cured Kalamata olives
Overlap tomato and onion slices on large platter. Whisk oil, vinegar, paarsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing. Sprinkle slad with cheese and garnish with olives. Serves 6