Side Pannel
Tomato Cucumber Salad with Olives and Feta-ii
Tomato Cucumber Salad with Olives and Feta-ii
- Recipe Submitted by Condiments on 06/28/2014
Category: Side Dishes, Salads
Ingredients List
- <><><><> Dill & Garlic Dressing: <><><><>
- 1/2 cup 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
- <><><><> Salad: <><><><>
- 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
Directions
For the dressing:
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.
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For the salad:
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.
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.
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For the salad:
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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