Tomato Salad

From the 1997 KLO dinner — Greece

Tomato Salad


  • 8 oz tomatoes
  • 1 onion, thinly sliced
  • 1 green bell pepper, cored & thinly sliced
  • 1/2 cucumber, peeled & thinly sliced
  • 1/2 cup olive oil
  • juice of 1 lemon
  • salt & ground black pepper, to taste
  • 1/4 tsp oregano
  • feta cheese and black olives

Rinse the tomatoes and cut them in half. Slice in thin quarters.

Soak the onion in salted water for 5 to 10 minutes and then drain (reduces sharpness).

Place all vegetables in a bowl. Dress with olive oil, lemon juice, salt, pepper, and oregano. Top with slices of feta and black olives.

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