Ingredients
- 2-1/2 pounds tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 3 ounces ripe olives, pitted and sliced
- 1/2 pound Feta cheese
- oregano to taste
- 1/2 cup olive oil, or vegetable oil
- 2 Tbsp. cider vinegar
- 1/4 cup red wine vinegar
Directions
In a 9x13-inch glass baking dish, layer tomatoes, onions and olives. Sprinkle with Feta cheese and oregano. In a small bowl, combine vinegars and oil, pour over tomato mixture. Cover, refrigerate several hours to blend flavors. Serves: 8
By Connie from Oden, Arkansas
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