Greek Tomato Salad


¼ Cup Olive Oil, such as Arbequina, Picholine, or Manzanillo Olive Oil
2 Tbsp Lemon Juice
5 anchovy fillets, chopped
2 Tbsp Capers, drained
1 tsp Dried Spearmint
¼ tsp Salt
½ tsp Ground Pepper
2 Cups coarsely-chopped ripe tomatoes
1 Cup chopped cucumber
1 Cup chopped bell pepper
½ Cup chopped red onion
1 Cup crumbled feta cheese
1 Cup Greek olives


Combine oil, lemon juice, anchovies, capers, oregano, mint, salt, and pepper in a resealable plastic or glass container and mix well. Let stand at least 30 minutes so the flavors can marry together.

Mix the tomatoes, cucumber, bell pepper, onion, feta, and olives in a large bowl, and pour the olive oil mixture over it.

Toss and serve immediately.