Sunday, July 1, 2012

Greek-Style Tomato and Cucumber Salad with Feta

For this recipe, we started with our favorite Greek-Style Tomato and Cucumber Salad and added some cubed feta cheese. This adds a rich and salty dimension to the salad.

Serve with our Pan-Grilled Pita Wedges or some crusty bread, to soak up all the delicious dressing.


Greek-Style Tomato and Cucumber Salad with Feta

3 or 4 large fresh tomatoes, cored and cut into large bite-size pieces
1 medium cucumber, halved lengthwise and then sliced into half-circles
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small scallion, white and green parts, finely chopped
1 small clove garlic, crushed through a press or finely minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground dry mustard
Salt and freshly ground black pepper to taste
6 to 8 ounces feta cheese, cut into bite-size cubes

In a large bowl, combine the tomatoes and cucumber.

In a smaller bowl, whisk together the olive oil and vinegar until blended, and then whisk in the remaining ingredients except for the feta. (Go easy on the salt, as the feta will be very salty.)

Pour the dressing over the tomatoes and cucumbers, and gently toss. Allow the vegetables to marinate in the dressing for at least 20 minutes. Then gently fold in the diced feta.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings

1 comment:

  1. Excellent timing on this recipe. Cucs and tomatoes are starting to show up in farmers markets.