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Food

Tomato Salad

By Alexandra Whyte On

A take on the classic Greek Salad, this dish will be available at the new Milos location in Toronto.

Ingredients


Serves 2

  • 2 large beefsteak tomatoes
  • ½ English cucumber, sliced in half, cut on the bias less than .5 inch thick
  • ¼ cup red onion, no core – thick julienne
  • 1 oz. green peppers, ribs removed, irregular julienne
  • 2 pieces feta cheese
  • 2 Kalamata olives
  • About ¼ cup or a generous splash of extra-virgin olive oil
  • Sea salt to taste
  • 1 sprig flat leaf parsley

Directions

  1. Cut tomatoes on diagonal, on one side of stem into bite-size wedges.
  2. Mix tomatoes, cucumber, red onion and green peppers in large bowl, season with salt, then add generous splash of extra-virgin olive oil to gently coat.
  3. Mix with 2 large spoons, taking care not to damage tomatoes and release pulp.
  4. Pile into bowl, in pyramid shape, creating volume.
  5. Garnish on opposite sides with olives and feta, place parsley on top.
  6. Drizzle with a touch more extra-virgin olive oil to finish, especially on feta.
  7. Serve immediately and enjoy!

Written By

Alexandra Whyte

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  • Photographer courtesy of Milos
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