I hope you had a wonderful Labor Day Weekend! I enjoyed entertaining some friends for an outdoor dinner party! It was such a beautiful evening to be outside enjoying great food and wonderful friends. I have 3 different kinds of tomatoes growing in my garden, I have grape, roma's and some heirloom tomatoes my friend Susan, who lives in Southwest Missouri, started from seed....oh boy, are the AMAZING!!!! It's been a great growing year with all the rain we've had.
I wanted to make a tomato salad for my guests--and this is what I came up with! They LOVED it! So, I wanted to share the recipe with you!
Here's a little peek at my table setting! I found the little jars with lids and straws at Kohl's marked down 60% off! They were perfect for keeping the bugs out!
Ok, now back to the salad--here's the recipe! I hope you enjoy it as much as we did!
Greek Salad With Tomatoes and Feta
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
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
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.