Greek Salad with Tomatoes, Red Peppers & Olives

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FUN FACT: The darker the vinegar, the more antioxidants it is likely to contain, and we all know by now that antioxidants and anti-aging go hand in hand!

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Greek Salad with Tomatoes, Red Peppers & Olives

By Diane Kochilas

Prep Time 15

Servings people

Recipes

Prep Time 15

Servings people

Recipes

Ingredients

4 large firm, vine-ripened tomatoes, cut into 6 wedges each
1 yellow onion peeled and sliced into thin rings
2 red bell peppers seeded and cut into thin rings
⅓ cup good-quality Greek green olives pitted if desired
¼ cup extra virgin Greek olive oil
2 Tbsp red wine vinegar
1 garlic clove minced
Greek sea salt and freshly ground black pepper to taste
¼ cup flat-leaf parsley finely chopped

Instructions

Layer the salad in a serving bowl as follows: First the tomatoes, then the onions, peppers, and olives.
Whisk together the olive oil, vinegar, garlic, salt, and pepper. Pour over the salad, let stand for 10 minutes at room temperature, sprinkle with parsley and serve.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.