Greek Salad

• 3 pink tomatoes
• 12 cherry tomatoes
• 1 red onion
• 4 shallots
• 4 Dill or Lebanese cucumbers
• 2 oz Feta cheese mini cubes
• 2 oz Feta cheese in brine
• 2 oz Feta cheese in sunflower oil
• 18 black kalamata olives in spiced oil
• 6 stuffed vine leaves
• 8 oz tzatziki yogurt
• 8 oz tzatziki sour cream
• Olive oil
• Balsamic vinegar
• Greek spices

1. Swirl a little olive oil and balsamic vinegar in a serving plate, preferably oval, lay down a layer of thinly sliced tomatoes, then onion slices, leaving room for the tzatziki at the ends (I repeat 3 times). Cover layers with the Feta cheese, then the olives, pouring the oil as well.
2. Presentation suggestions
3. Lay cucumber slices around the rim, add the cherry tomatoes on top of cucumbers and the Feta, then sprinkle chopped shallots and greek spices all over. Add the stuffed vine leaves beside the tzatziki as illustrated or cut in halves in between the cherry tomatoes.

tomatoes, tomatoes, red onion, shallots, cucumbers, cubes, brine, sunflower oil, black kalamata olives, vine, yogurt, sour cream, olive oil, vinegar

Taken from www.epicurious.com/recipes/member/views/greek-salad-52736431 (may not work)