Guest guest Posted January 21, 2002 Report Share Posted January 21, 2002 * Exported from MasterCook * Tomato and Vidalia Onion Salad Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler Serving Size : 4 Preparation Time :0:00 Categories : Salads Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium ripe tomatoes 2 medium Vidalia or orher sweet onions 12 brine-cured black olives -- Greek or Kalamata 12 (12-20) fresh basil leaves, depending -- on size 1/2 cup (2 ounces) crumbled feta cheese Salt and black pepper in a peppermill Wine vinegar or freshly squeezed -- lemon juice Extra virgin olive oil 8 buttered toast triangles -- (optional) Peel the tomatoes and core them, and cut them into slices about 1/3 inch hick. Spread them on a platter or divide them among 4 individual salad plates. Trim off the root and stem ends of the onions and peel them. Cut them crosswise into the thinnest possible slices and separate them into rings. Spread the rings over the tomatoes. Pit the olives and slice them into thin strips. Tear all but the smallest of the basil leaves into several pieces. Scatter the olives, basil, and feta over the tomatoes and onions. Season with a liberal pinch of salt and several generous grindings of pepper. Sprinkle sparingly with vinegar or lemon juice, and then drizzle olive oil generously over all. Serve at once with toast points if you like. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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