Ingredients
- 1 garlic clove, minced
- Salt 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 1 red onion, thinly sliced (soaked in ice water for 10 minutes)
- 1 pound cucumber, thinly sliced
- 1 pound heirloom tomatoes (as many varieties as you can find), sliced into bite-size pieces
- 1 cup whole pitted kalamata olives
- 1 cup crumbled barrel-aged feta
- 1 cup fresh dill
- 1 cup fresh mint leaves
- Freshly ground black pepper
Directions
In a large mixing bowl, add garlic, a pinch of salt, and vinegar. Slowly whisk in olive oil. Add remaining ingredients into the bowl and gently toss.
Season with salt and pepper, to taste, and place on large platter. Serve immediately.
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By Shelly loves to...
Salt Lake City, UT
on September 21, 2011
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This dish is fantastic! Wouldn't change a thing. I'm glad the recipe advises to soak the onions in cold water for 10 minutes. That takes out some of the harsh red onion flavor that can linger in your mouth long after you've finished eating. You will still get red onion flavor, but it is the right amount of onion flavor. Delish!
By rsbraski_11965708
Biwabik
on July 04, 2009
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This was a fantastic recipe. I changed the red wine vinegar to lemon juice. I also used 3 cloves of garlic. Yum!
By jessiegirard29_...
greene, ME
on October 01, 2008
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it was a little bitter for me from the vinegar and olives. i wouldn't recommend using ripe tomatoes only because it got very juicy...the feta absolutely made the dish so don't leave it out.
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