Greek Tomato Salad

"Does well best as a marinated salad, although it could be served right away."
 
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photo by Pneuma photo by Pneuma
photo by Pneuma
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Dr.JenLeddy photo by Dr.JenLeddy
photo by hlkljgk photo by hlkljgk
photo by MeliBug photo by MeliBug
Ready In:
2hrs
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Mix together vinegars, oil, salt and oregano.
  • Add other ingredients.
  • Marinate several hours in refrigerator to allow flavors to blend.
  • Serve.

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Reviews

  1. I am Greek and I must say that we do not eat such a salad in Greece, neither is served in restaurants, which serve traditional Greek food. I have the following remarks:<br/><br/>1) If you preserve tomatoes in the fridge after cutting them they will lose their scent. Tomato should be served fresh.<br/>2) The same happens with oregano, which should be poured on top of the salad fresh.<br/>3) Balsamic vinegar has nothing to do with Greeks and greek tomato salad.<br/><br/>The only Greek Salad I know that is marinated and preserved in the fridge, is the "Politiki Salata", Salad from Constantinopolis, widely served in north Greece and Thessaloniki. You can find this recipe in this link: http://www.greek-recipe.com/salad-from-constantinopolis/<br/><br/>I do not doubt that this could be a nice salad, although I expressed my concerns especially about preserving cut tomatoes in the fridge but definitely is not a Greek Salad.
     
  2. Delicious! Thank you for sharing.
     
  3. Great flavor! Had some Greek Dressing so used 3 tbsp of that instead of the vinegars and oil! Will try to thinly slice since the diced size is hard to eat with a fork!
     
  4. This is a very good salad recipe. I had some small cherry tomatoes I was wanted to use up and this is the recipe I chose. We really liked it. I added a few more olives then called for but otherwise followed the recipe exactly. thank you for sharing this recipe with us.
     
  5. Great salad - I made it up in the late morning popped it in the fridge. I made the dressing at the same time but kept it separate as one person does not like dressing (imagine!) and served it on the side I used fresh Greek oregano in the dressing and it does have a wonderful flavor. The only thing I added were chopped radishes, perhaps not Greek but the garden is overflowing, great added crunch. Thanks Sue for an easy tasty recipe
     
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Tweaks

  1. This is really tasty salad and exactly what I crave in a greek salad. Confession- I hate tomatoes (I know, right?) so I made this with four cucumbers instead of tomatoes. It was really good. I also salted the cucumbers, set them aside for a half hour, and then drained them to remove excess moisture. I know it's not as good as fresh, but dried oregano does work just fine in this recipe if it's all that's on hand. Thanks for the recipe!
     
  2. We branched out and tried a few new recipes for Easter. This was one. We all loved it. Even though my 8 yr old requested to substitute the olives with just plain black olives, she loved it too! I was impressed that if preserved well for a few days! Thanks, We will use this with our fresh tomatoes out of the garden this Summer.
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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