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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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If you make this salad a day ahead, add 1 extra chopped tomato just before serving. Oil-cured ripe black olives are sold on the pickle aisle. Ingredients:
1 (4-ounce) package feta cheese |
1/4 cup greek dressing |
2 tablespoons chopped fresh parsley |
6 plum tomatoes, chopped |
1/2 cup sliced oil-cured ripe black olives |
1/4 cup chopped red onion |
Directions:
1. Break feta cheese into small pieces. Do not crumble.
2. Stir together dressing and parsley. Stir in feta and remaining ingredients. Cover and chill at least 1 hour or up to 2 days. Serve with a slotted spoon.
3. Tomato-Feta Lettuce Salad: Tear 1 small head iceberg lettuce and 1 small head romaine lettuce into bite-size pieces; toss together. Arrange lettuces evenly on 4 individual plates, and top evenly with chilled tomato mixture (do not use slotted spoon). Serve immediately.
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