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Tomato Cucumber Salad with Olives and Feta

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  • Tomato Cucumber Salad with Olives and Feta

    Ingredients

    1/2 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    1 1/2 teaspoons sugar
    1 clove garlic, minced
    1 tablespoon fresh dill, minced
    1 teaspoon dried oregano
    1/2 teaspoon garlic powder
    1/4 teaspoon salt
    Freshly ground black pepper, to taste
    1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
    1 pound cucumbers (approximately 2 large or 4 small), diced
    1/2 cup Kalamata olives, drained, pitted, & chopped
    1/2 cup feta cheese, crumbled
    2 tablespoons fresh dill, for garnish
    Instructions

    In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
    In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated.
    Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. Drain off any excess dressing and garnish with dill, if desired.
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