1/2 to 1 small red onion, peeled and thinly sliced into half-moons
1/3 cup pitted and sliced olives
3 ounces feta, crumbled
2 tablespoons fresh minced parsley
several glugs of extra-virgin olive oil
2 tablespoons freshly-squeezed lemon juice
kosher salt and freshly ground black pepper
Instructions
In a bowl, toss together the tomatoes, cucumber, onion, olives, feta and parsley. Drizzle in the olive oil and lemon juice. Toss well and season to taste with salt and pepper.
Planning- You can refrigerate the salad for up to 1 day. Try it on sandwiches and wraps for a crunchy, flavorful addition.
Product Purity- I used grape tomatoes that I quartered and a small yellow tomato for added color a mix of both green and dark olives gives the salad even more visual interest. Buy quality feta in block form and crumble it right before serving for the best flavor.
Presentation- Serve with pita bread and lemon slices for an extra burst of freshness tableside.
Originally Submitted
7/10/2013
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