This is an amazing and delicious salad that’s relatively easy to toss together. You can make it a day ahead of time and allow the marinade to saturate the tomatoes, onions, olives, and Feta cheese. Or you can make it the day you want to serve it. We love this fabulous salad. This recipe is the one that I base my Greek Salad recipe on.
I got this recipe from Mimi Pownall back when we both lived in Florida and Ron had a large garden. She was trying to use up an abundance of tomatoes so she tried this out on us one time when she had invited our family over for dinner. It was amazing. Ron has had gardens wherever they’ve lived throughout the years, so Mimi has gotten used to trying to find new ways to use up all his produce. I always loved going to Mimi’s house for dinner because she was always trying to use up Ron’s garden stuff so there were always several different kinds of casseroles or salads to try in addition to the main course. It was not unusual for Mimi to serve a main dish, five or six sides, homemade bread or rolls, and dessert! It was like going to a buffet where you got to try out lots of new dishes. Yum, yum!
I have used this recipe lots of times over the years, and the regular Greek Salad that I improvised based on this recipe so many times I have lost count. I have no idea where Mimi originally got this recipe–perhaps a magazine or cookbook. She never told me. All I know is that it’s one of our favorites. Anyone who eats it, loves it!
It tastes as delicious as it looks!
Here’s an individual serving.
This view shows some of the marinade.
Here’s what I did.
Layer sliced Roma tomatoes into your casserole dish. I like using Roma tomatoes because they don’t have quite as much pulp as regular tomatoes.
Slice about 1/2 of a red onion and separate into rings. Toss over top the tomatoes.
Add sliced ripe olives. The only olives I had were whole, pitted Kalamata olives, so that’s what I used. I like Greek Kalamata olives better than any other kind anyway.
Add Feta cheese crumbles.
This is what you’ll need for the marinade. I used honey this time instead of sugar and it turned out very well.
Mix the marinade ingredients together.
Pour marinade over vegetables in casserole dish.
This is what it looks like once the marinade has been poured over top.
This is what the salad looks like after it has been stirred.
Here is the Greek Tomato Salad in a salad bowl ready to eat.
Here’s one other view.
Here’s the recipe.
GREEK TOMATO SALAD
(Recipe from Mimi Pownall, when we attended First Baptist Church of Indian Rocks, Largo, FL)
6 large tomatoes, sliced (I use Roma tomatoes)
¼ lb. Feta cheese, crumbled (You can use feta with sun-dried tomatoes)
1/3 to ½ red onion, thinly sliced and separated into rings
1 small can black olives, sliced (I used Greek Kalamata olives)
Place in casserole dish. Pour the marinade over top.
½ cup olive oil
1/3 cup red wine vinegar
2 tbsp. dried parsley
½ tsp. basil
½ tsp. oregano
½ cup sugar (original recipe is 1/3 cup – you can decrease if you want less sugar – I substituted 1/3 cup honey & it turned out wonderful)
¼ tsp. salt and pepper
Refrigerate. Serves 6-8.
NOTE: You can refrigerate this overnight. I usually use this basic salad recipe and make Greek Salad. In case you want to improvise and try this, it is always a favorite wherever we serve it.
Here’s another look at this delicious salad.
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