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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Much has been made about whether the plump, juicy tomato is a fruit or a vegetable. But they are, in fact, fruits of the vine -and that's how you should buy them. Look for those with firm flesh and unblemished skin. They should be heavy for their size and should smell good. Remember: For best flavor don't store tomatoes in the fridge; keep them on a counter. Ingredients:
6 small, ripe tomatoes, cut into wedges |
1 small european cucumber (about 10 oz.), peeled and sliced 1/4 inch thick |
1 small red onion, thinly sliced in rings |
3 tablespoons extra-virgin olive oil |
1 tablespoon red wine vinegar |
2 tablespoons chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup drained kalamata olives |
4 ounces feta cheese, crumbled (1 cup) |
Directions:
1. In a medium salad bowl, toss together tomato, cucumber, onion, oil and vinegar. Sprinkle with parsley, salt and pepper. Toss again. Transfer to bowls and top with olives and feta.
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