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Tomato, Cucumber, Onion Salad w Feta




Source of Recipe


Adapted from Williams-Sonoma Lifestyles Series,Soup for Supper,by Joyce Goldstein (Time-Life Books, 1998).


List of Ingredients




4 beefsteak or assorted heirloom tomatoes, thinly sliced
2 cucumbers, peeled, halved lengthwise, seeded and thinly sliced
1/2 large red onion, sliced paper-thin
Salt and freshly ground pepper, to taste

For the feta vinagrette:
1 cup olive oil
2 Tbs. dried oregano
1 Tbs. finely minced garlic
1/2 cup crumbled feta cheese
1/4 cup red wine vinegar, or as needed
Freshly ground pepper, to taste


Recipe



Arrange the tomato, cucumber and onion slices on a platter. Season lightly with salt and pepper.

To make the vinaigrette, in a blender or food processor, combine the olive oil, oregano, garlic, feta cheese, vinegar and pepper. Pulse briefly to blend. Taste and adjust the seasonings, adding a bit more vinegar if you like. Spoon over the tomato, cucumber and onion slices and serve. Serves 6.