Tomato, Cucumber and Feta Salad With Lemon Verbena

Recipe by COOKGIRl
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 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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