Heirloom Tomato and Cucumber Salad with Olives, Dill and Feta
Serves: 4 to 6
This classic combination takes advantage of some of summer’s finest produce. Use it as a lovely side salad for outdoor entertaining, or tuck it into warm pitas with Lamb Gyro Skewers and Tzatziki Sauce for a sumptuous meal!
- 2 to 3 large or 5 to 6 small heirloom tomatoes (or you may use any lovely, ripe tomato) Add to list
- 1 small English cucumber Add to list
- 1 small sweet red bell pepper, diced Add to list
- 1/2 cup pitted Kalamata olives Add to list
- 1/4 cup thinly sliced red onion Add to list
- 2 to 4 cloves garlic, minced Add to list
- 2 tablespoons chopped fresh dill Add to list
- 1 tablespoon chopped fresh mint Add to list
- 3 tablespoons red wine vinegar Add to list
- 1/3 cup olive oil Add to list
- Salt and freshly ground pepper, to taste Add to list
- 1/2 cup feta cheese Add to list
Remove the stem end from the tomatoes and cut into thin wedges. You’ll need about 2 to 3 cups. Cut the cucumber in half lengthwise, and cut each half on the diagonal into slices.
Gently combine the tomatoes and cucumber slices with the bell pepper, olives, red onion, garlic, dill, mint, vinegar and olive oil, and season with salt and pepper. Garnish with the feta.
Serve as a side dish or as a colorful topping for Lamb Gyro Skewers.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 3, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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