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Tomato Salad Recipe

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This recipe for Tomato Salad, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kaye & Allen McIntyre
Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Small spinach leaces - just to cover bottom of dish
Cut up lettuce fine just to cover the spinach
6 oz feta cheese
1/4 cup chopped mint
4 lge ripe tomatoes cut into 4 inch slices
salt and pepper. 1/2 lb bite size cherry tomatoes sliced
1/2 lb cumcumber, peeled, and diced
1 cup black olives pitted and sliced
Dressing: 1/4 cup extra virgin olive oil
1/2 tsp grated lemon zest
4 tsps lemon jce
black pepper.

Directions:
Directions:
Crumble the feta cheese in a sm bowl, and add the chopped mint and toss. Set aside. Layer the spinach and lettuce on a lge plate or a lge very shallow platter with only about 1/2 inch dip to the center. Season the tomatoe slices with the salt and pepper and arrange them to the edge of the platter. Sprinkle the cucumbers over the tomatoe slices. Sprinkle the bite size cherry tomatoes over the cucumbers and the olives over the top of the cherry tomatoes. Then sprinkle the feta cheese over the olives. Sometimes I use dried craisins or sl almonds to decorate the top. Whisk the olive oil, lemon zest, and lemon jce, and drizzel over the salad just before serving.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
A very nice salad and it looks sharp when entertaining.

 

 

 

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