Saturday, July 24, 2010

Tomato-Cucumber Salad

I found this recipe in the July/August issue of Country Living.  I'm addicted!  It is so easy and fresh.  Most of the ingredients are already in your kitchen and the rest you can stop at the local farmers market and pick up.  Bon Appetit!

Tomato-Cucumber Salad


2 beefsteak tomatoes, sliced

2 bell peppers, sliced

1 large cucumber, thinly sliced


Freshly ground pepper

4 ounce(s) goat's milk feta


2 tablespoon(s) champagne vinegar

1 teaspoon(s) honey

1 sprig(s) oregano, chopped

8 basil leaves, chopped

4 tablespoon(s) extra-virgin olive oil


For salad: In a large bowl, toss together tomatoes, peppers, and cucumber and season with salt and pepper. Let stand for 20 minutes.

For dressing: In a small bowl, whisk together vinegar, honey, oregano, and basil; whisk in oil.

Pour vinaigrette over salad and toss. Crumble feta over salad; serve.

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