This recipe can be prepared in 45 minutes or less.
Tomatoes from the garden are put to good use in this salad.
Recipe information
Yield
Serves 4
Ingredients
6 tablespoons tarragon vinegar
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 tablespoon coarse-grained Dijon mustard
1 shallot, minced
1 large garlic clove, minced
1 teaspoon minced peeled fresh ginger
1 cup olive oil
4 large tomatoes, thinly sliced
1/3 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1/3 cup crumbled feta cheese
Preparation
Step 1
Combine first 6 ingredients in medium bowl; gradually whisk in oil. Season dressing to taste with salt and pepper.
Step 2
Arrange tomatoes on platter. Sprinkle with olives and cheese. Drizzle with enough dressing to coat. Serve, passing remaining dressing separately.
