This recipe is a fun take on classic Greek salad. It uses preserved roasted tomatoes in addition to fresh for an earthy, satisfying flavor.
15 minutes
15 minutes
6 Servings
3/4 cup jarred roasted tomatoes (marinade reserved), divided
1/4 cup lemon juice
1/2 cup pitted Kalamata olives
1 English cucumber, thinly sliced
1 pint cherry tomatoes, halved
½ small red onion, thinly sliced
1/4 cup fresh parsley leaves
6 ounces feta cheese, sliced or crumbled
1 teaspoon dried oregano
Red wine vinegar
Extra virgin olive oil
Salt and freshly ground pepper
Recipe and photo courtesy of FOODMatch.
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