Juicy tomatoes, cool crisp cucumber, and salty feta cheese are a winning combination.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb 5 oz (600 g) ripe plum tomatoes||juice of 1/2 lemon|
|1 cucumber||1/4 cup extra virgin olive oil|
|7 oz feta cheese||salt and freshly ground black pepper|
|1/2 cup pitted Kalamata olives||8 large basil leaves, torn into pieces|
Cut the tomatoes into chunks. Peel away about half of the cucumber skin. Quarter the cucumber lengthwise, scoop out the seeds, then chop the cucumber. Arrange the tomatoes and cucumber on a serving platter.
Drain the feta and cut into small cubes. Sprinkle the feta and olives over the vegetables. Sprinkle the lemon juice over the salad and drizzle with the oil. Season with salt and pepper and toss.
Add the basil, toss again, and serve.
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