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Greek Salad Topping
Print Recipe
Course
Appetizer
Cuisine
Greek
Ingredients
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
Instructions
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.