Recipe by Laurie Gee
"This is a common and colorful side dish for our summer cookouts. It's such a hit that I get complaints if I don't make it. Even the youngsters love this mix of fresh vegetable and light dressing! Regular black olives can be substituted for the Greek olives if you don't care for their flavor."
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tomatoes, cut in wedges
cucumber, halved lengthwise and sliced
red onion, chopped
Greek black olives
chopped fresh basil
chopped fresh oregano
crumbled feta cheese
1 (16 fl oz) bottle
Greek salad dressing
freshly ground black pepper
Only gave this three stars because simply because of the use of bottled salad dressing, which is fine. If you really want to make something special out of this omit the herbs and either make your own Greek salad dressing or buy Gazebo Room brand Greek salad dressing. Also, cut the cucumbers length wise; then quarter and run your knife and cut the soft seedy middle out. Slice lengthwise again and cut into half inch pieces. Personally the seeds add unwanted bitterness.
This was pretty good. The bulk of the flavor comes from the Greek dressing, so make sure you pick a good one! I don't normally buy bottled dressings, so I wasn't sure which to get. I bought one of the famous brands, ahem, rhymes with raft. I wouldn't recommend using theirs. The dressing isn't affecting my rating though since it's one I chose. However, I did find using a full bottle to be a LOT of dressing, so use your judgement on that one. I appreciate the time saved by using a bottled dressing, but next time I will just make my own. I also had to increase the fresh basil and oregano because we could barely taste it.
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Tomato Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 229
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