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Tomato Salad


3 large ripe tomatoes, cut in half, then into quarters
1 medium red sliced onion
3 tablespoon olive/salad oil
3 tablespoon wine vinegar
1 tsp garlic salt
1/2 tsp oregano
1/4 cup Feta cheese, crumbled (optional)

Toss first six ingredients together, then add cheese. Serve immediately. If you like, you can add sliced cucumbers or red peppers, if you have some handy.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.