Tomato-Cucumber-Feta Salad

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

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 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 1/2ounce) 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.