Tomato and Olive Salad

This is one of my go to salads when tomatoes are in season. It’s so easy to make and such a pleasure to eat. I always prefer freshly squeezed lemon juice for dressing. I am not a fan of vinegar. I recommend Kalamata olives or mixture of Kalamata and regular black or green olives.  I hope your weekend is amazing!

Tomato and Olive Salad

Preparation time: 10 minutes; Serves: 4-6

Salad Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic crushed
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Salad Ingredients 

  • 1 romaine lettuce
  • 4 medium Italian tomatoes sliced
  • 1 cup pitted black olives
  • 1 cup diced Feta cheese,
  • 1 large bell pepper julienned
  • Dried oregano

Instructions

  1. Prepare Salad Dressing: mix all dressing ingredients and add enough salt and pepper to taste. Shake thoroughly to combine.
  2. Stack several lettuce leaves and shred them finely with a knife.
  3. Make a bed with the lettuce on large plate. Drizzle with some dressing.
  4. Arrange the rest of the ingredients on top and drizzle the dressing over.

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Drizzle the olive oil over the salad.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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