Tomato, Cucumber and Feta Salad With Lemon Verbena

"From Slashfood. Use any type of *fresh* (heirloom) tomatoes of various colors and use quality ingredients for best flavor."
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
Ready In:
15mins
Ingredients:
8
Serves:
4
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ingredients

  • Salad

  • lettuce leaf (to line the platter) (optional)
  • 1 pint grape tomatoes (yellow, orange, red, etc.) or 1 pint heirloom tomato (yellow, orange, red, etc.)
  • 1 lemon cucumbers (your choice to peel) or 1 small cucumber, diced (your choice to peel)
  • 4 ounces feta cheese, cubed
  • Dressing

  • 2 tablespoons white balsamic vinegar (my addition)
  • 2 tablespoons extra virgin olive oil
  • cracked black pepper
  • Garnish

  • 10 fresh lemon verbena leaves, cut into ribbons (NOT dried!)
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directions

  • Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
  • Garnish with the lemon verbena leaves.
  • Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.

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Reviews

  1. Loved this, and is so great with the beginning of summer! I used all fresh ingredients from the garden and loved the dressing! The lemon verbena on top was beautiful and delish! Made for *French Forum Herb Lemon Verbena Month* July 2010
     
  2. This is such a simple yet delicious salad to throw together! The simplicity and wonderful flavors make this a recipe I plan to make again! I couldn't find heirloom tomatoes, so I just used regular Roma's, but next time I'll try it with the heirloom - I know that will make it look even prettier too! Thanks Cookgirl! Made for ZWT6 - LOONY SPOON PHOODIES!
     
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