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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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I recently made this for a baby shower, and it really hit the spot. Refreshing, not too heavy, and really delicious! I think it'd also be good with roasted red peppers and artichokes, but I left those out this time. Ingredients:
6 medium beefsteak tomatoes (can substitute other medium to large tomatoes) |
3 cucumbers, peeled and seeded |
1 small red onion |
1 green bell pepper |
1 cup crumbled feta cheese |
1 cup kalamata olive, pitted |
2 tablespoons capers |
1/2 cup extra virgin olive oil |
3 -4 tablespoons red wine vinegar, to taste |
1 1/2 teaspoons garlic powder |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons dried basil |
1 teaspoon ground black pepper |
1 teaspoon salt |
1 teaspoon onion powder |
1/2 teaspoon ground dry mustard |
1/2 teaspoon rosemary |
Directions:
1. In a bowl or dressing shaker, mix all of the dressing ingredients together (or shake) and set aside. (I double this sometimes, as it makes a great dressing for other salads later.).
2. Core each tomato then slice in half. Then, with the cut side up, slice each half into five or six wedges. Place in large bowl.
3. After cucumbers have been peeled and seeded, cut each cucumber half into 1/4 to 1/2-inch slices, and add to tomatoes.
4. Cut the red onion in half, then each half into thin slices, separating the layers before adding to the bowl.
5. For the bell pepper, slice in half, remove the seeds from the center, then either cut into 1-inch dice or slice thinly. Add to bowl.
6. Add feta, olives and capers to bowl. Pour dressing over the top, then toss gently to combine.
7. The day before the event, I cut all of the indgredients up, and stored them in individual baggies. The day of, all I had to do was toss it all together and serve. I also garnished it with some fresh oregano flowers from my garden.
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