Whoo hoo! Tomatoes from my own urban garden. The influx has started and I think that I will be more than all set for toms for the rest of the summer. And they were delicious!
Ingredients (for 2 people)
for the salad
20-25 cherry tomatoes, some cut in half
1/2 whole red onion, sliced very thin
30 whole pitted Kalamata olives, cut in half
3 ounces, weight Crumbled Feta Cheese
1 tablespoon fresh oregano, roughly chopped
for the dressing
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon sugar
1 clove garlic, minced
1/4 teaspoon salt
a few grinds black pepper
Add cherry tomatoes, onion slices, halved Kalamata olives, half the feta, and the oregano to a large bowl. Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in another bowl. Whisk together until combined. Taste and adjust seasonings. Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta. Serve with good crusty bread.