Serves: 8
2 pints Cherry Tomatoes -- halved
1/2 cup Calamata Olives -- drained, pitted and sliced
1 1/2 cups crumbled Feta Cheese
1 clove Garlic -- minced
1 teaspoon dried Oregano
1/8 teaspoon ground Thyme
Salt and Pepper to taste
3/4 cup Olive Oil
1/2 cup Red Wine Vinegar
Place tomatoes, olives and cheese in salad bowl. Place the garlic, oregano, thyme, salt and pepper in small bowl; mash thoroughly with the back of a teaspoon. Whisk in vinegar. Whisk in oil and continue whisking until well-emulsified; pour over salad. Toss gently to coat well. Cover and chill up to 4 hours before serving.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved