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This is one of the best salads around, but it can only be made when garden tomatoes are at their peak. Simply sliced and dressed, this salad is sure to garner compliments, plus it will use up some of the extra tomatoes you have on the vine. Some people like a bit more honey to make the dressing sweeter, so taste and adjust before serving. Feel free to substitute shredded Parmesan or Romano for the feta cheese, add croutons or olives, or do whatever else tickles your fancy. It’s best to let the dressing marinate for half an hour before using it, but don’t pour the dressing over the tomatoes and bacon bits until you are ready to serve the salad, as tomatoes and bacon can get soggy fairly quickly. |
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Wash tomatoes, peel and thinly slice onion, set aside. Chop bacon into
1 inch hunks, fry until crispy and brown, drain on paper toweling. In a
large bowl, mix GREEK SEASONING in water, let stand a few minutes. Add
olive oil, vinegar, honey and mustard, whisk well. Add onion and
crumble Feta cheese into the bowl, stir well, breaking up the cheese
into smaller bits. Let the dressing stand while slicing the
tomatoes–longer if you can. Arrange tomato slices nicely on salad
plates. Just before serving, sprinkle bacon bits on top of the
tomatoes, then pour a small ladle of dressing on top of each serving. |