Recipe information
Yield
serves 6-8
Ingredients
6 medium tomatoes (about 2 1/2 pounds), cut into wedges
1 1/2 cups crumbled feta cheese
1/4-1/2 cup chopped green onions
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano or 1 tablespoon fresh
The Lady’s House Seasoning
Boston lettuce leaves
Preparation
In a large bowl, combine the tomatoes, cheese, onions, oil, garlic, and oregano. Toss gently and refrigerate at least 2 hours. At serving time, add House Seasoning to taste. Spoon the salad onto a bed of lettuce leaves. Serve with a good crusty bread.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
