Tomato Cucumber Salad with Olives and Feta

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • Dill & Garlic Dressing:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sugar
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • Salad:
  • 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
  • 1 pound cucumbers (approximately 2 large or 4 small), diced
  • 1/2 cup Kalamata olives, drained, pitted, & chopped
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons fresh dill, for garnish

Directions

  1. For the dressing:

  2. In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.

  3. For the salad:

  4. In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated.

  5. Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. Drain off any excess dressing and garnish with dill, if desired.

Email to a friend | Print this recipe | Back