Feta, Tomato, Cucumber Salad
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Ingredients
| 4 | md. ripe tomatoes, cut into wedges and seeded | | 4 | slender pickling cucumbers, thinly sliced | | 1 | md. onion, halved, thinly sliced | | 1-1/2 tbsp. | red wine vinegar | | 1 dash | sugar | | 1 tbsp. | fresh oregano leaves | | 2 tbsp. | minced fresh parsley | | 4-1/2 tbsp. | olive oil | | 1/4 cup | minced pitted oil or | | brine cured olives | | 2 tsp. | drained capers | | 1 dash | salt, or | | to taste | | 1 dash | pepper, or | | to taste | | 3/4 cup | crumbled feta cheese |
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Instructions
Combine tomatoes, cucumber and onion in a large nonreactive bowl. In a smaller nonreactive bowl, whisk together the red wine vinegar, sugar oregano and parsley. Whisk in the olive oil. Stir in the olives and capers. Season very lightly with salt and generously with pepper. Pour the dressing over the tomatoes, cucumbers and onions and toss lightly. Let stand for 10 minutes. Turn the salad into a deep serving plate and sprinkle with the feta.
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