Tomato-Cucumber-Feta Salad

Tish's Note:

This cooling summer salad is great for using up veggies from the garden. Great as a side with grilled meats or seafood or as a salsa to give grilled sea bass pizazz. *Prep time includes minimal refrigeration to set the tastes

• Total Time: 2 hrs
• Prep Time: 2 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 6 large ripe tomatoes, cut into 1/2-inch dice
• 2 seedless European cucumber, cut into 1/2-inch dice
• 1/2 cup red onion, chopped
• 1 1/4 cups olive oil
• 1/2 cup red wine vinegar
• 1 (1 1/2 ounce) envelope savory herb with garlic soup mix
• 1/4 cup fresh dill, chopped
• 1/2 teaspoon fresh ground black pepper
• 1 cup crumbled feta cheese
• 1 bunch parsley

Directions:

1. Place the tomatoes, cucumbers, and onion in a large serving bowl.
2. In a small mixing bowl, whisk together the oil, vinegar, soup mix, dill, pepper, and feta.
3. Pour the dressing over the vegetables and toss until combined.
4. Refrigerate the salad for up to 6 hours before serving.
5. Garnish with parsley before serving.

Reviews

[carole in orlando]

This is a delightful salad! I will cut the oil in half the next time I make it however, the tomatoes are juicy and don't need that much oil in my opinion. I also added a can of drained, rinsed garbanzo beans, as my husband loves them. This is going to be served often this summer at our house, thanks! Carole

[Ed&Theresa]

Very refreshing, served as a side with Flounder #171072. Will make again.

[TheDancingCook]

A cool refreshing summer salad which I served aside a chicken in white wine dish. I'm on a low carb diet and this recipe worked out well. I only added 3/4 cup olive oil, used plum tomatoes and used some dry dill because I didn't have any fresh on hand. Next time I'd like to add the garbanzo beans, as Carole in Orlando did. Great recipe!