Tomato Cucumber Salad with Feta
This salad is bright, colorful and full of flavor. It is a great side dish with a dinner or a sandwich. The juice it creates is yummy and is wonderful sopped up with some bread. It’s O.K. to tip you dish and slurp up the juices. I won’t tell. We had friends over for this weekend and planned lunch out on the boat. I made part of this salad the night before and in the morning finished it. I put the salad in individual containers, made sandwiches with ciabatta bread and packed them all in the cooler. We had a really nice visit. It was suppose to be a perfect day with a very slight chance of showers. We enjoyed our lunch in the boat under the clouds and appreciating a break from the sun. We had lunch and I sopped up the last of my salad juice with my sandwich, it was so good! We were just packing up lunch and it started to rain and rain hard! So much for a sunny boating day. We now have a story to tell. Remember when we out on the boat and…
Tomato Cucumber Salad with Feta
2 cucumbers, cut in quarters lengthwise and then sliced=2 cups
1/3 cup chopped fresh parsley
2 Tablespoon chopped fresh dill
1/3 cup chopped Kalamata olives
½ cup crumbled feta cheese
1 ½ Tablespoon extra virgin olive oil
4 cups coarse chop tomatoes
Freshly ground black pepper to taste
½ teaspoon Lawry’s Garlic Salt
In a medium size mixing bowl add; cucumbers, parsley, dill, olives, cheese and olive oil. At this point cover and refrigerate. A half hour to an hour before serving, add; tomatoes, black pepper and garlic salt. Toss until combined and let sit at room temperature for a half hour to an hour. Before serving toss again; taste adjust salt and pepper if needed.
