Our gourmet group met this week...I was going to be out of town all day and requested something quick and easy. (I got home 45 minutes before we needed to be there!) It worked out, the hostess found a Mediterranean salad recipe that was perfect for the menu.
There couldn't have been a better recipe...it was flavor packed and simple to do! A great summer salad. I had the leftovers on cottage cheese for lunch. It was delicious.
Cucumber, Tomato and Feta Salad
Bon Appetit, June 2011
6 cups coarsely chopped English cucumber (about 2 pounds)
2 large tomatoes (about 1 pound) coarsely chopped
1 bunch scallions, chopped
1 cup pitted, halved Kalamata olives
1 7-oz package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 Tbsp extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and fresh ground pepper
Combine cucumbers, tomatoes, scallions, olives, half of the feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.
How easy was that? It was colorful, flavorful and simple!!
I am sharing at On the Menu Monday hosted by Yvonne at Stone Gable.