Greek Tomato Salad

Having worked in a deli for many years, we made this in batches 30-40 pounds a day, at least.  It was one of our most popular salads.  The recipe is ingrained in my memory.  It’s one I pull out on a hot day, or when I don’t know what else to make.

This being said, we had a way of prepping the cucumber, that I have never seen anywhere else. You need one of those cheaper peelers. (See pictures)

Greek Tomato Salad

Ingredients

• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup thinly sliced red onion
• 4 tomatoes, wedged
• 2 medium cucumber, lightly peeled halved and deseeded 
• 6 kalamata olives, halved
• 1/2 cup crumbled feta cheese

Directions

1. In a bowl, whisk together the vinegar, oil, oregano, salt and pepper. Add red onion, toss to coat. Led sit for a few minutes to ease the sharpness of the onion.
2. Stir in tomatoes, cucumber, olives and cheese. 
3. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. 
4. Yield: 5 servings.

How to prep cucumbers

1. Wash the cucumber,
2. Peel strips off the outside of the cucumber,
3. Flip around the peeler scoop out the seeds
4. Slice the cucumber into 1/2 moons.
• If you want smaller pieces, cut the 1/2’s into 1/4’s