It’s been reported that 90 percent of all gardeners grow tomatoes. There’s just something about this fruit that makes us want to plant a few. This past summer at the Garden Home Retreat we planted over 50 varieties — slicers, cherries and paste types. For this simple Greek salad I picked five ‘Celebrity’ tomatoes, which are large, meaty and flavorful.


  • 5 large, ripe tomatoes cut into 1/3-inch thick rounds
  • 1 small, red onion, thinly sliced
  • ¼ cup olive oil
  • 1 tablespoon Balsamic vinegar
  • Salt and pepper to taste
  • 4 ounces feta cheese
  • 1 tablespoon chopped fresh parsley
  • 1 cup Kalamata olives


  1. Arrange the tomato slices on a large platter.
  2. Spread the onion slices over the tomatoes.
  3. Drizzle the olive oil into the vinegar, whisking as you pour. Sprinkle this over the tomatoes and onions.
  4. Season with salt and pepper.
  5. Top with crumbled feta cheese, olives and parsley.