Tomato, Cucumber and Feta Salad With Lemon Verbena |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From Slashfood. Use any type of *fresh* (heirloom) tomatoes of various colors and use quality ingredients for best flavor. Ingredients:
lettuce leaf (to line the platter) (optional) |
1 pint grape tomatoes (yellow, orange, red, etc.) or 1 pint heirloom tomato (yellow, orange, red, etc.) |
1 lemon cucumbers (your choice to peel) or 1 small cucumber, diced (your choice to peel) |
4 ounces feta cheese, cubed |
2 tablespoons white balsamic vinegar (my addition) |
2 tablespoons extra virgin olive oil |
cracked black pepper |
10 fresh lemon verbena leaves, cut into ribbons (not dried!) |
Directions:
1. Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
2. Garnish with the lemon verbena leaves.
3. Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.
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