Greek Salad with Tomatoes, Red Peppers & Olives
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!
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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