Greek Salad Topping

1 large vine-ripened tomato, seeded and diced (about 1 cup)
2 Tablespoons chopped onions
1 Tablespoon coarsely chopped black olives (about 4 olives)
1 1/2 teaspoon Olive oil, preferably Extra-virgin
1/2 teaspoon dried oregano
Salt and ground black pepper to taste
1/4 cup crumbled Feta cheese

In a small bowl, combine all ingredients except Feta cheese.
Spoon the mixture on top of baked potatoes. Sprinkle on top and serve.
Makes about 1 cup, enough for 4 potatoes.

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