Greek Salad Topping
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.
Notes
To make this recipe vegan, substitute the feta cheese with a vegan cheese alternative or omit it altogether.