 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup slices | Cucumber, halved and cut into thick slices | 1/2 | large whole (3" dia) | Tomatoes | 1/3 | slice, large (1/4" thick) | Red onion, thinly sliced | 1 | tablespoon | Olive oil | 1/2 | tablespoon | Red wine vinegar | 1/2 | dash | Salt | 1/2 | dash | Black pepper | 1 | tablespoon | fresh mint, finely chopped | 3 | large | Kalamata olives, pitted and chopped | 1/2 | wedge (1.33 oz) | Feta cheese |
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Steps
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Sequence
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Step
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| | 1 | Chop the cucumber and tomato into thick chunks. Thinly slice the red onion. Roughly chop the kalamata olives and fresh mint. Set these ingredients to the side. | | 2 | To make the dressing, whisk together the olive oil, red wine vinegar, and salt and pepper in a separate bowl. | | 3 | Combine the cucumber, tomato, red onion, and mint in a large salad bowl. Pour the dressing over the salad, and toss salad ingredients together. | | 4 | Top the salad with the kalamata olives and crumbled feta cheese. |
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