Menu 26: Pizza and Salad

Tonight for dinner we had Bacon Pizza (I used sun-dried tomato pesto instead of the basil variety) and this simple salad. I made it with ingredients that were on hand: grape tomatoes, olives, and feta cheese. The dressing is a drizzle of red wine vinegar and olive oil; dried oregano finishes it off. The salad is salty, tangy, and little sweet—just the right accompaniment to the pizza. Enjoy!

Greek Tomato Salad
1 pint grape tomatoes, halved
1/2 cup pitted kalamata olives
2 oz. crumbled feta cheese
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1/2 tsp. dried oregano
Salt and pepper to taste

1. Combine tomatoes and next 2 ingredients. Drizzle with vinegar and oil; sprinkle with oregano. Season with salt and pepper to taste.