Name: It's All Greek to Me Tomato Salad
Total time: PLACEHOLDER
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice; 1/2 teaspoon dried oregano; Salt and pepper; 1 pound tomatoes , cored and cut into 1-inch chunks ( or 1 pound cherry or grape tomatoes, cut in half); 1/2 seedless cucumber , halved lengthwise and cut crosswise into 1/4-inch slices; 1/2 green bell pepper , seeded and cut into thin strips; 3/4 cup pitted kalamata olives , chopped; 1 1/2 cups crumbled feta cheese

Why This Recipe Works

When developing our It’s All Greek to Me Tomato Salad recipe, we discovered a few rules to follow when pairing tomatoes with different dressings and ingredients. Acidic tomatoes nicely complement rich ingredients like bacon or avocado, while sweet tomatoes tone down the sharpness of onions or peppery greens. Yellow and orange tomatoes are typically the sweetest tomatoes. Green tomatoes—not to be confused with unripe tomatoes—are usually the most acidic. To hasten ripening, store tomatoes in a sealed paper bag. Never refrigerate a tomato; the cold destroys valuable flavor components.

Before You Begin

If you prefer, use the sweeter-tasting red bell pepper instead of the more traditional green pepper in this salad.

Instructions

Whisk oil, vinegar, lemon juice, oregano, and salt and pepper to taste in small bowl. Place tomatoes, cucumber, pepper, and olives in large bowl. Add vinaigrette and toss until evenly coated. Gently toss in cheese and adjust seasonings. Serve.