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Lucy’s Tomato Cucumber Salad with Feta & Olives

4/3/2014

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

 

For the dressing:

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.

For the salad:

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

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.

Tips, Tricks, & Variations: Toss salad with a half-pound of cooked pasta to turn it into a Tomato Cucumber Pasta Salad!


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