Tomato, Cucumber and Onion Salad with Feta Vinaigrette
Tomato, Cucumber and Onion Salad with Feta Vinaigrette is rated
out of
5 by
2.
Prep Time:
15 minutes
Cook Time:
0 minutes
Servings:
6
Serves 6.
When the summer harvest is at its peak, shop your local farmers? market for heirloom tomatoes. Thin slices of red and green bell peppers are a nice addition to this plate.
Ingredients:
- 4 beefsteak or assorted heirloom tomatoes,
thinly sliced - 2 cucumbers, peeled, halved lengthwise, seeded
and thinly sliced - 1/2 large red onion, sliced paper-thin
- Salt and freshly ground pepper, to taste
For the feta vinaigrette:
- 1 cup olive oil
- 2 Tbs. dried oregano
- 1 Tbs. finely minced garlic
- 1/2 cup crumbled feta cheese
- 1/4 cup red wine vinegar, or as needed
- Freshly ground pepper, to taste
Directions:
Arrange the tomato, cucumber and onion slices on a platter. Season lightly with salt and pepper.
To make the vinaigrette, in a blender or food processor, combine the olive oil, oregano, garlic, feta cheese, vinegar and pepper. Pulse briefly to blend. Taste and adjust the seasonings, adding a bit more vinegar if you like. Spoon over the tomato, cucumber and onion slices and serve.
To make the vinaigrette, in a blender or food processor, combine the olive oil, oregano, garlic, feta cheese, vinegar and pepper. Pulse briefly to blend. Taste and adjust the seasonings, adding a bit more vinegar if you like. Spoon over the tomato, cucumber and onion slices and serve.
Serves 6.
Adapted from
Williams-Sonoma Lifestyles Series,
Soup for Supper,
by Joyce Goldstein
(Time-Life Books, 1998).
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$115
(60)
Rated 5 out of
5
by
corpkid from
Delicious and easy
This is pretty easy and very tasty. For our personal tastes, I use about 2/3 of a red onion, thinly sliced on a mandoline. We also use either cherry tomatoes halved, or plum tomatoes cut into eights. Finally, for the dressing we use a bit more vinegar, just a pinch of sugar and simply whisk it into emulsifying. We do NOT add the feta at this time. Mix it all together in a big bowl and let sit in the fridge covered for a few hours and the flavors will meld so well. THEN we add the feta right before serving. Yum.
Date published: 2014-06-27
Rated 5 out of
5
by
woodlandbird from
Very beautiful!
This is good if you make it fresh and eat it right away, but it is amazing if you make it the day before. Reserve the feta, allow the vegetables to marinate in the vinaigrette in the fridge overnight, then sprinkle with the feta and serve.
If you can't find heirlooms, 6-7 roma tomatoes work well. Thinly sliced bell pepper is a great addition. It is my family's preference to use the whole red onion rather than just half. I also like to serve it over a bed of greens.
This is a very beautiful salad!
Date published: 2013-05-10