Greek Tomato Salad

Greek Tomato Salad
Staff Writer
Greek Salad
We Olive
Greek Salad

Adapted from a version by chef Gavin Kaysen, Emily says that she made this salad for her friend Linda Lou, who is Greek and is notorious for stealing olives out of unsuspecting martinis. "She loved it, so I consider it to have the official Greek stamp of approval."

4
Servings
292
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  feta cheese
  • 2-3 pounds assorted heirloom tomatoes, cut in quarters or wedges
  • 2/3  Cups  pitted kalamata olives
  • 1/4  red onion, sliced as thinly as possible
  • Sea salt and pepper
  • Extra-virgin olive oil
  • Fresh chopped oregano

Directions

Put the feta in a bowl and add a little bit of cream at a time, whisking with a fork, until the cheese becomes creamy and smooth. Spread ¼ of the cheese onto the center of plate. Top with ¼ of the tomatoes, onions, and olives and season a bit with salt and pepper. Drizzle with olive oil and garnish with the chopped oregano. Repeat on 4 more plates and serve.

Nutritional Facts

Total Fat
21g
30%
Sugar
10g
11%
Saturated Fat
15g
63%
Cholesterol
89mg
30%
Carbohydrate, by difference
11g
8%
Protein
14g
30%
Vitamin A, RAE
128µg
18%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
496mg
50%
Choline, total
17mg
4%
Folate, total
33µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
343mg
49%
Riboflavin
1mg
91%
Selenium, Se
15µg
27%
Sodium, Na
918mg
61%
Water
81g
3%
Zinc, Zn
3mg
38%

Greek Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Greek Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.