How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Greek Tomato Salad-Ny Times ?

You need 8 ingredients. The key ingredients include: 3 to 4 pounds ripe tomatoes, preferably heirloom, 1 small red onion, sliced thinly crosswise, 1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings, Flaky sea salt, such as Maldon, and more.

Is Greek Tomato Salad-Ny Times suitable as salads?

Yes, Greek Tomato Salad-Ny Times falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Greek Tomato Salad-Ny Times ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Tomato Salad-Ny Times Recipe

Name: Greek Tomato Salad-Ny Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 pounds ripe tomatoes, preferably heirloom; 1 small red onion, sliced thinly crosswise; 1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings; Flaky sea salt, such as Maldon; 4 ounces Greek feta cheese; 2 tablespoons roughly chopped mint; 1/2 teaspoon dried oregano; Fruity extra-virgin olive oil, for drizzling

Greek Tomato Salad-Ny Times – a delicious recipe with tomatoes, red onion, sweet peppers, salt, feta cheese, mint. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3 to 4 pounds ripe tomatoes, preferably heirloom
1 small red onion, sliced thinly crosswise
1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings
Flaky sea salt, such as Maldon
4 ounces Greek feta cheese
2 tablespoons roughly chopped mint
1/2 teaspoon dried oregano
Fruity extra-virgin olive oil, for drizzling

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
143 kcal
Category
Salads

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Greek Tomato Salad-Ny Times

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