Sunday, April 25, 2010

Tomato Cucumber Salad with Dill and Feta

I just love this salad. It is so refreshing! When deciding whether to peel or not to peel the cucumbers, if I can get them unwaxed, I simply score them top to bottom with a fork all the way around and use them peel and all. If all I can get are waxed then the peel goes.

Fresh dill can be chopped and frozen. I buy a big bunch of it at the produce market. Whatever I am not currently using I chop up and put in a zip lock bag in the freezer. Whenever I need fresh dill it is right there. None of it goes to waste even when I cannot use the whole bunch right away. The same thing can be done with parsley so if you have a bunch you cannot use right away, chop it and freeze it. Use as you would fresh.

1 large tomato, diced
1 large cucumber, diced
1/4 cup crumbled feta
2 tbls toasted pinenuts
2 tbls chopped fresh dill
2 tbls chopped red onion
1 tbls extra virgin olive oil
1 tbls balsamic vinegar
1 tbls red wine vinegar
salt and freshly ground pepper to taste

Combine all ingredients in a large bowl. Refrigerate until ready to serve.


Comments welcome! I look forward to hearing from you!