Combine the tomatoes, cucumber, onion, red pepper, black olives, and feta cheese with the lemon herb vinaigrette a couple of hours before you plan to serve the salad. Keep it chilled in the fridge and the flavors will have time to blend together. For a light meal, offer it with grilled hearty bread. Add the recipe to your collection now.
2 large tomatoes (about 3/4 pound) cut into thick pieces
1/2 large cucumber, peeled, seeded and sliced
1 red bell pepper, cored, seeded, and sliced into rings
1/2 small sweet onion*, cut into thin wedges
4 ounces sheep's milk feta cheese, drained and crumbled
1/3 cup Kalamata olives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1/2 lemon, juiced
1/2 cup extra-virgin olive oil, or to taste
Salt and freshly ground black pepper
- In a large bowl, combine the tomatoes, cucumbers, bell peppers, and onions, and toss to combine. Crumble the cheese over the vegetables and add the olives. Gently fold to combine everything.
- In a small bowl, whisk together the oregano, parsley, lemon juice, oil, salt and pepper. Pour over the salad and stir to combine the herb vinaigrette with the vegetables. Serve immediately.
*To mellow out the strong flavor of raw onions, soak the sliced onion in water for 10-15 minutes before adding them to the salad.
- Vegetables, Salads