Greek Salad

 

1 large tomato or 3 Roma tomatoes (about two cups), choppedGreek Salad 1 large cucumber, peeled, seeded, and chopped into 1/2-inch chunks
3 oz feta cheese, crumbled
1/4 cup finely chopped Kalamata olives
2 tbsp balsamic vinegar
2 tbsp olive oil
Several basil leaves, chopped or cut into strips with scissors
1/4 tsp salt
Black pepper to taste
Toss all ingredients together and serve immediately. This salad is best eaten the day it's made.  It's edible the following couple days but the flavors are not as crisp.  If the tomatoes have lots of juice and seeds, it's better to remove the seeds before adding the tomatoes to the salad.
Variations:
Red onion, scallions, garlic, bell pepper, parsley, oregano, and/or mint.
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