Tomato Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 441
- Total Fat
- 39
- Saturated Fat
- 10
- Carbohydrates
- 18
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 33
- Sodium
- 891
- Total: 30 min
- Prep: 30 min
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.