Recipe by Battle in Seattle
I recently made this for a baby shower, and it really hit the spot. Refreshing, not too heavy, and really delicious! I think it'd also be good with roasted red peppers and artichokes, but I left those out this time.
- 6 medium beefsteak tomatoes (can substitute other medium to large tomatoes)
- 3 cucumbers, peeled and seeded
- 1 small red onion
- 1 green bell pepper
- 1 cup crumbled feta cheese
- 1 cup kalamata olive, pitted
- 2 tablespoons capers
- 1⁄2 cup extra virgin olive oil
- 3 -4 tablespoons red wine vinegar, to taste
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1⁄2 teaspoon ground dry mustard
- 1⁄2 teaspoon rosemary
Directions See How It's Made
- In a bowl or dressing shaker, mix all of the dressing ingredients together (or shake) and set aside. (I double this sometimes, as it makes a great dressing for other salads later.).
- Core each tomato then slice in half. Then, with the cut side up, slice each half into five or six wedges. Place in large bowl.
- After cucumbers have been peeled and seeded, cut each cucumber half into 1/4 to 1/2-inch slices, and add to tomatoes.
- Cut the red onion in half, then each half into thin slices, separating the layers before adding to the bowl.
- For the bell pepper, slice in half, remove the seeds from the center, then either cut into 1-inch dice or slice thinly. Add to bowl.
- Add feta, olives and capers to bowl. Pour dressing over the top, then toss gently to combine.
- The day before the event, I cut all of the indgredients up, and stored them in individual baggies. The day of, all I had to do was toss it all together and serve. I also garnished it with some fresh oregano flowers from my garden.