Greek Salad With Tomatoes And Feta

Greek Salad With Tomatoes and Feta

Spring is here and we will soon start seeing some wonderful veggies in the grocery store or your local farmers market. Here is a tomato salad that I made for a recent dinner party. This is what I came up with! My guests LOVED it! So, I wanted to share the recipe with you!

Greek Salad With Tomatoes and Feta

Ingredients:

1 medium sized tomato, chopped in big chunks

1 cup of cherry tomatoes, halved

3 Roma or plum tomatoes, sliced

1 avocado, peeled, chopped in bite size pieces

1/2 can of Hearts of Palm (found in the canned vegetable section, usually next to the artichokes) thinly sliced

1/2 cup crumbled Feta cheese

1/2 cup Kalamata Olives

1/2 cup Red pickled sweet peppers

1 bunch of green onions, thinly sliced

3-4 leaves fresh basil, finely chopped

Vinaigrette

2 tsp apple cider vinegar 1 tbsp lime juice 1/4 tsp oregano 3/4 tsp sea salt 1/4 tsp brown sugar 1/4 tsp black pepper 2 tbsp olive oil 2 tbsp safflower oil

TO PREPARE

Layer tomatoes, avocado, hearts of palm, olives, peppers, onions, basil and feta cheese on a large platter. To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add oregano, salt, sugar and black pepper. Pour the oils in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time, just emulsify before using.

Pour vinaigrette evenly over salad. Refrigerate for at least 30 minutes. Add salt and pepper to taste. Then toss and serve.