Tomato Olive Salad
Ingredients
- 3 fresh tomatoes, diced
- ¾ cup olives (your choice), pitted and chopped
- Zest and juice of one lemon
- ¼ cup extra virgin olive oil
- ½ red onion, sliced
- ½ tsp. coarse ground black pepper
- Pinch of salt, optional, see note
- ½ cup feta, crumbled
- ¼ cup flat leaf Italian parsley, chopped
Instructions
To serve as a cold salad:
- In a large bowl, toss all ingredients together and store in the refrigerator for a couple of hours before serving.
To serve as a hot salad:
- To serve this as a hot side dish, simply take a couple of tablespoons of the olive oil and add to a sauté pan.
- Add the onions; sauté, over medium heat, until they soften a little.
- Add the olives and tomatoes to the pan and sauté for another couple of minutes just to warm them through.
- Remove from heat; toss with all remaining ingredients; serve.
Notes
One caution when seasoning this salad is not to go overboard with the salt. Since the olives are quite salty, this will need little or no additional salt added.
