Greek Garden Tomato Salad
Recipe: #2732
November 18, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Onions, Greek, Brunch Mothers Day, Picnic, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"This is a recipe I use a lot during tomato season. Throw as many or as little olives as you like in this recipe. I prefer using deli style olives, but, the canned ones work also."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (171.2 g)
- Calories 244.3
- Total Fat - 22 g
- Saturated Fat - 5 g
- Cholesterol - 11.9 mg
- Sodium - 160.7 mg
- Total Carbohydrate - 5.7 g
- Dietary Fiber - 1.6 g
- Sugars - 3.2 g
- Protein - 6.9 g
- Calcium - 215.4 mg
- Iron - 0.6 mg
- Vitamin C - 16.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Arrange tomatoes and onions on a serving platter.
Step 2
Whisk the oil, vinegar, garlic, basil and oregano; drizzle over salad.
Step 3
Top with cheese and olives.
Step 4
Chill until serving.
Tips
No special items needed.
3 Reviews
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