I love summer salads! I made this the other day by accident. I had planned to serve my family a traditional green salad. After chopping the tomatoes and cucumber, I checked and we didn’t have any spinach or lettuce, so I improvised. I wasn’t sure if anyone else in my family would go for this Mediterranean inspired salad, but they did. In fact, they loved it and have requested it a few times since. We’ve brought it to picnics and had it with dinner on the deck. We can already get farm fresh, local organic tomatoes at the market, and this is a great use for them. This salad is great on its own or served over crusty bread as a spread. Enjoy!
3-4 Large Tomatoes (diced)
1 large cucumber (diced)
20ish pitted Kalamata olives
3-4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
1 package of feta cheese crumbles.
Fresh ground black pepper
1. Place diced veggies, feta and olives in a large bowl.
2. Pour olive oil, balsamic vinegar, and pepper on top.
3. Gently mix until veggies are covered. Sprinkle with more pepper on top.
4. You can serve immediately, or chill in the refrigerator for 30 minutes for a cold salad.
Note: Leftover salad will keep for 2-3 days if refrigerated.