Food writers from across the USA contributed their favorite salad recipes for this book, which was originally produced as a fundraiser for the grassroots support organisation, Mothers Against Drunk Driving.
Introductory pages of the book explain MADD’s history (it’s been going for 35 years), purpose, programs and services, and legislative goals.
This page-32 recipe comes from Leona Carlson, a retired food writer for the Rockford Register Star in Rockford Illinois.
Mediterranean tomato salad
1 clove garlic
3 large, ripe tomatoes, cut into bite-sized pieces
12 pitted black olives, halved
3/4 cup cubed feta cheese
3 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
salt to taste
freshly ground black pepper, to taste
Halve garlic; rub a large salad bowl with a half of garlic. Discard garlic. Combine tomatoes, olives and cheese in salad bowl. Add vinegar, oil, oregano and thyme; toss to mix well. Season with salt and pepper.
Cover and refrigerate at least 4 hours, to let the flavors blend. Let salad stand at room temperature 1 or 2 hours before serving.
Note: If desired, drain some of the dressing before serving. Thoroughly drain leftovers before storing in the refrigerator.
How it played out
Made half a batch of this, as written, and then started to tinker. For starters, I used 10 olives because 6 looked pretty lonely in the bowl, and I crumbled the feta because I like the look of it.
Luckily I prepared the dressing separately because I anticipated that it would be too oily for my tastes. So I made a dressing of 1/4 cup of oil, 3 tablespoons of red wine vinegar, 1/4 teaspoon each of the herbs, and I crushed in the garlic clove too. There was way too much dressing so I added only about half to the salad.
I love all these flavours and while I thought there was too much oil (personal preference), the taste was quite good. Especially liked the addition of thyme.
In future, and yes I’ll make this again, I’ll add some diced cucumber and cut back on the oil by a another tablespoon. Will also drain off most of the dressing before serving.