Tomatoes, Onions, Olives, and Feta…..OH MY!!

Sir Streusel and I have a little small backyard garden that produces some of the best tomatoes to ever grace your taste buds.  I make this dish a lot for the two of us during the summer using those decadent tomatoes.  I continue to make it throughout the year using store bought tomatoes, it’s just that good.  We enjoy sitting on our porch with toasted french bread that has been slathered in olive oil and garlic then pile it high with this deliciousness.  Or we just sit like two pigs, each with a fork, and eat it right off the serving plate.  We have no shame.  Whether it is home grown garden tomatoes or store bought tomatoes, this is just a great little dish to sit and enjoy.

 

The Cast. Basic ingredients that will turn into glory.
The Cast:  basic ingredients that will turn into glory.
Slice tomatoes and onions and arrange on a platter.
Slice tomatoes and onions and arrange on a platter.
Whisk the oil, vinegar, garlic, basil and oregano together. This is the secret weapon.
Whisk the oil, vinegar, garlic, basil and oregano together. This is the secret weapon.
Drizzle the vinaigrette over the tomatoes and onions.
Drizzle the vinaigrette over the tomatoes and onions.
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Top tomatoes and onions with olives and feta. In my opinion, the more the better.

That’s it!  Toast some French Bread that has been slathered in Olive Oil and Garlic and start piling on this goodness.  Or you can  just grab a fork.  There will be no judgement from me.

Enjoy!!!

Tomatoes and Onions with Vinaigrette
Tomatoes, Onions, Olives, and Feta topped with a delicious vinaigrette.
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 3 large tomatoes, sliced
  2. 1 large onion, sliced
  3. 1/3 cup olive oil
  4. 1/4 cup red wine rice vinegar
  5. 3 garlic cloves, minced
  6. 1 teaspoon dried basil
  7. 1/2 teaspoon dried oregano
  8. 1 cup crumbled feta cheese
  9. 1 can (2 1/4 oz) sliced olives, drained
Instructions
  1. Arrange tomatoes and onion on a serving platter.
  2. In a small bowl, whisk the oil, vinegar, garlic, basil and oregano.
  3. Drizzle vinaigrette over tomatoes and onions.
  4. Top with feta and olives.
  5. Chill until ready to serve.
Notes
  1. Can be served plain or over toasted french bread that has been brushed with olive oil and sprinkled with garlic.
Adventures with Edna http://adventureswithedna.com/

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