Marinated Tomatoes:
1/4 cup olive oil
2 tbsp. red wine vinegar
1 garlic clove, crushed
1/2 tsp. granulated or brown sugar
1 tsp. dried leaf oregano
4 large ripe tomatoes

Dressing:
1 garlic clove, coarsely chopped
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Pinch of cayenne pepper
1/4 cup olive oil
2 chopped anchovy fillets OR
1 tsp. anchovy paste

Pita Croutons:
2 pitas
3 tbsp. melted butter
2 tbsp. finely chopped parsley

Salad:
6 cups bite size pieces mixed salad greens, such as leaf lettuce, romaine and escarole
2 whole green onions, thinly sliced
1 small red onion, thinly sliced
1/3 cup small Mediterranean style black olives
1/4 cup fresh mint leaves (optional)
1 green pepper
1 cup crumbled feta cheese

Makes 6 Servings

Recipe from Chatelaine Cook Book
 

To marinate the tomatoes, measure the oil, vinegar, garlic, sugar and oregano into a medium size bowl.  Whisk until blended.

Cut the tomatoes into halves or quarters, depending on their size.  Squeeze out all the seeds and juice.  Chop the tomatoes into bite size pieces.  Whisk the oil mixture.  Stir in the tomatoes and let the mixture sit at room temperature for at least 1 hour, or preferably several hours to allow the tomatoes to soak up the marinade flavors.

To make the dressing, place the garlic, vinegar, salt, black pepper and cayenne in a blender or food processor fitted with a metal blade.  Whirl until blended.

Continuing to whirl, gradually add the oil, drop by drop at first, then in a thin steady stream.. The dressing will thicken.  Continuing to whirl, add the anchovies or anchovy paste.  Taste and add more salt, if needed.  The dressing can be used right way or covered and left at room temperature.  If making the dressing more that 1 day ahead, cover and refrigerate.

To make the pita croutons, preheat broiler.  Cut each pita into 12 triangles.  Place the pita triangles on a baking sheet.

Stir the melted butter and parsley together in a small bowl.  Brush the triangles with the melted butter mixture.  Place the baking sheet with the triangles under the broiler for about 2 to 3 min.  or until golden.  Cool before tossing with the salad.

Prepare the salad by combining the salad greens, onions, olives and mint, if using, in a large bowl.  Core and seed the pepper, then cut it into julienne strips.  Add to the salad.

Add the entire marinated tomato mixture the salad.  Sprinkle the feta cheese over top.  Toss until the marinade is evenly mixed with the greens.

Drizzle the dressing over the salad.  Add the toasted pita croutons and toss lightly.