Super Fresh Salad From Dawn
Serves: 6
Ingredients
RED WINE VINAIGRETTE
¼ cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 tsp dried oregano
½ tsp salt
Freshly cracked pepper
SALAD
2 cucumbers
4 Roma tomatoes (about 1 lb.)
½ small red onion
1 green bell pepper
¼ bunch parsley
2 oz. feta
Instructions
Prepare the vinaigrette first to let the flavors blend as you prepare the
rest of the salad. In a small bowl whisk together the olive oil, red wine
vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set
the dressing aside. Peel the cucumbers if desired. Dice the cucumbers,
tomatoes, and bell pepper. Thinly slice the red onion*. Pull the parsley
leaves from their stems, then give them a rough chop. Crumble the feta
cheese. Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and
feta in a large bowl. Pour the dressing over top, and toss to combine. Serve
immediately or refrigerate until ready to eat. This salad holds up well over
a few days in the refrigerator. Be sure to stir briefly to redistribute the
flavors before serving.
Notes: *To take the harsh bite out of the red onion, be sure to slice them
very thinly and soak them in a bowl of ice water for 5-10 minutes before
draining and adding them to the salad.
Source: Budget Bytes
Serves: 6
Ingredients
RED WINE VINAIGRETTE
¼ cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 tsp dried oregano
½ tsp salt
Freshly cracked pepper
SALAD
2 cucumbers
4 Roma tomatoes (about 1 lb.)
½ small red onion
1 green bell pepper
¼ bunch parsley
2 oz. feta
Instructions
Prepare the vinaigrette first to let the flavors blend as you prepare the
rest of the salad. In a small bowl whisk together the olive oil, red wine
vinegar, lemon juice, oregano, salt, and some freshly cracked pepper. Set
the dressing aside. Peel the cucumbers if desired. Dice the cucumbers,
tomatoes, and bell pepper. Thinly slice the red onion*. Pull the parsley
leaves from their stems, then give them a rough chop. Crumble the feta
cheese. Place the cucumbers, tomatoes, bell pepper, red onion, parsley, and
feta in a large bowl. Pour the dressing over top, and toss to combine. Serve
immediately or refrigerate until ready to eat. This salad holds up well over
a few days in the refrigerator. Be sure to stir briefly to redistribute the
flavors before serving.
Notes: *To take the harsh bite out of the red onion, be sure to slice them
very thinly and soak them in a bowl of ice water for 5-10 minutes before
draining and adding them to the salad.
Source: Budget Bytes
