Simple as it is, this is one of my go-to dishes. I made three batches the first time, and a few stray olive slices were the only things left on the platter by the end of the meal.
—HEATHER AHRENS COLUMBUS, OH
START TO FINISH: 15 MIN. • MAKES: 6 SERVINGS
3 large tomatoes, thinly sliced
1 large red onion, thinly sliced
1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
3/4 cup crumbled feta cheese
1 can (2 1/4 ounces) sliced ripe olives, drained
Arrange the tomatoes and onion on a serving platter. In a small bowl, whisk the oil, vinegar, garlic, basil and oregano; drizzle over the salad. Top salad with cheese and olives. Chill until serving.
PER SERVING 1 serving equals 184 cal., 16 g fat (3 g sat. fat), 8 mg chol., 234 mg sodium, 8 g carb., 2 g fiber, 4 g pro.