A classic, deeply refreshing combination that needs very ripe, flavorful tomatoes. Make sure you use very tasty, pungent black olives, and an aromatic, strong extra virgin olive oil.
- Yield: 6 to 8 Servings
For the Herb Vinaigrette
How to Make It
- To make the vinaigrette, whisk together the vinegar, salt, and pepper. Gradually whisk in the oil, so the vinaigrette emulsifies and thickens slightly. Add the herbs, then whisk again and taste for seasoning.
- Peel the cucumbers and cut each in half lengthwise. Scoop out the seeds with a teaspoon. Discard the seeds. Cut the cucumbers lengthwise into 2–3 strips, then into ½ in (1 cm) slices.
- With the tip of a small knife, core the tomatoes. Cut each one into eight wedges, then cut each wedge in half. Peel and trim the red onion and cut into very thin rings. Gently separate the concentric circles within each ring with your fingers.
- Put the cucumbers, tomatoes, onion rings, and peppers in a large bowl. Briskly whisk the dressing, pour it over, and toss thoroughly. Add the olives (they may be either left whole or pitted) and feta and gently toss again. Taste for seasoning. Allow the flavors to mellow for about 30 minutes before serving.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.