This is a print preview of "Milly's Greek Tomatoes" recipe.

Milly's Greek Tomatoes Recipe
by Milly Bossert

Milly's Greek Tomatoes

A refreshing Mediteranian twist to serve sliced tomatoes. If possible, use fresh herbs. Increase measurement amounts if you use fresh herbs.

For an Italian flair, use fresh mozerella cheese in place of the crumbled feta. "Bravisimo"

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Greece Greek
  Servings: 8

Goes Well With: Italian, Greek, picnic dishes

Wine and Drink Pairings: Pino Noir

Ingredients

  • 6 med. Tomatoes, sliced
  • ¼ lb. Feta cheese, crumbled
  • 1 small red onion, thinly sliced
  • 3 ½ ounces black olives, pitted and sliced
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil (garlic infused is best)
  • 1 Tbsp minced parsley
  • 4 tsp sugar
  • ½ tsp sweet basil
  • ¼ tsp salt
  • ¼ tsp cracked pepper
  • 6 Romaine Lettuce leaves

Directions

  1. About 2 ½ hours before serving, place tomato slices, feta cheese, onion and olives in casserole dish and set aside.
  2. In a small bowl with fork, mix olive oil, vinegar, parsley, sugar, basil, salt, pepper. Pour dressing over tomato mixture; with rubber spatula, gently lift tomato slices to coat with dressing.
  3. Cover dish and refrigerate at least 2 hours to blend flavors
  4. To serve, line chilled platter with lettuce leaves. Arrange tomato mixture.