INGREDIENTS
Dill & Garlic Dressing:
0.5 cup extra-virgin olive oil
0.25 cup red wine vinegar
1.5 teaspoons sugar (I used Stevia)
1.0 clove garlic, minced (I used organic jarred minced garlic)
1.0 tablespoon fresh dill, minced
1.0 teaspoon dried oregano
0.5 teaspoon garlic powder
0.25 teaspoon salt
Freshly ground black pepper, to taste
Salad:
1.0 pound cherry or grape tomatoes, cut in half (OR about 3 large tomatoes, seeded & chopped)
1.0 pound cucumbers (approximately 2 large or 4 small), peeled & diced
0.5 cup Kalamata olives, drained, pitted, & chopped (I didn’t chop my olives-I like them whole ;)
0.5 cup feta cheese, crumbled
2.0 tablespoons fresh dill, chopped (for garnish) (I skipped this step)
INSTRUCTIONS
For the Dressing:
In a medium bowl, whisk together the olive oil, vinegar, sugar, garlic, fresh minced dill, oregano, garlic powder, salt, and pepper until thoroughly blended. Alternatively, you may measure the ingredients into a jar, tighten the lid, and shake until incorporated, or blend together in a blender or mini food processor.
For the Salad:
In a large bowl, combine the tomatoes, cucumbers, olives, and feta. Whisk or shake the dressing and pour over the top. Toss together until all of the ingredients are evenly coated.
Cover the salad and refrigerate for at least 4 hours, removing from the refrigerator 30 minutes before serving. Stir well, garnish with dill, and serve with a slotted spoon to drain off any excess dressing.
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