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Salads | |
| 2 tablespoons olive oil 2 tablespoons fresh lemon juice 3⁄4 teaspoon salt 1⁄2 teaspoon coarsely ground black pepper 1 pint cherry or grape tomatoes 11⁄2 hothouse or regular cucumbers, cut into 1- by 1-inch chunks 1 large red pepper, washed, cut into 1-inch pieces 2 green onions, washed, sliced 1⁄2 cup Kalamata olives, pitted and coarsely chopped 1⁄4 cup loosely packed fresh mint leaves or flat-leaf parsley, coarsely chopped 3⁄4 cup crumbled feta cheese, optional | |
| In a large serving bowl, whisk together the oil, lemon juice, salt and black pepper. Add the tomatoes, cucumbers, red pepper, green onions, olives and mint. Toss until evenly mixed. Cover and refrigerate up to six hours. Just before serving, sprinkle with the feta cheese, if using. Toss again before serving. | |
Unrated | |
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