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Since we’re talking tomatoes today, one of our readers and BRFM regulars, sent us this wonderful recipe.

Domatasalata Horiatiki (Country Greek Tomato Salad)

from Eleanor Rayl

Greek_saladI learned to make this salad while studying in Greece during college; it’s the real deal in Greek salads. It takes advantage of the tasty Indiana tomatoes and other vegetables that are now available at the farmers market. I only make it when we have local ripe tomatoes, as no other tomatoes have the proper texture and taste.

In large bowl combine:

  • Greek olive oil (extra virgin, first cold press)
  • Fresh garlic, minced or thinly sliced
  • Salt to taste (go easy, as the feta is salty)
  • Black pepper to taste
  • Small, FRESH, ripe Indiana tomatoes, cut into bite-sized slices; use all juices and seeds, too
  • Sweet yellow onion, sliced for easy eating (I go easy on the onion as I’m not a fan of raw onion)

Let sit covered at room temperature for about two hours for garlic and olive oil to meld.

Before serving, add:

  • Red wine vinegar (about one-third the amount of olive oil)
  • Cucumbers, sliced 1/4″ thick and quartered into bite-sized pieces
  • Red and/or green peppers, cored and sliced into bite-sized pieces
  • Dried oregano (be generous)
  • Dried French or Greek thyme
  • Dried or fresh basil
  • Dried or fresh parsley
  • Kalamata olives, pitted (1/4 to 1/2 cup)

Top with:

  • Cubed or crumbled feta cheese
  • Sprinkle of parsley and/or sprigs of fresh basil

Toss all and serve with slices of crusty Greek, Italian or French bread (baguettes) to dip into the dressing. The beauty of this recipe is that you can adjust the components to taste.

Traditionally served in a large community bowl in the center of the table; people use their forks to stab pieces.