Chef Tom Fraker

Mediterranean Salad

Name: Mediterranean Salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: ¼ cup seasoned rice vinegar; 1 tablespoon Dijon mustard; 2 teaspoons Italian Seasoning; 1 clove Melissa’s Peeled Garlic, minced; ½ cup canola oil; 6 Melissa’s Mini Cucumbers, sliced very thin; 3 Heirloom or Beefsteak Tomatoes, diced small; 1 cup pitted black olives; 1 cup Kalamata Olives; ½ jar Melissa’s Sun-Dried Tomatoes (Julienne Style), drained; ½ red onion, sliced very thin; ⅓ cup (packed) fresh basil, cut into ribbons; 1½ cups feta cheese, crumbled

Rated 5.0 stars by 1 users

Servings

4 - 6 servings

Prep Time

25 minutes

Cook Time

0 minutes

Author:

Chef Tom Fraker

This salad gets even better after it has refrigerated for a while!

Ingredients

¼ cup seasoned rice vinegar
1 tablespoon Dijon mustard
2 teaspoons Italian Seasoning
1 clove Melissa’s Peeled Garlic, minced
½ cup canola oil
6 Melissa’s Mini Cucumbers, sliced very thin
3 Heirloom or Beefsteak Tomatoes, diced small
1 cup pitted black olives
1 cup Kalamata Olives
½ jar Melissa’s Sun-Dried Tomatoes (Julienne Style), drained
½ red onion, sliced very thin
⅓ cup (packed) fresh basil, cut into ribbons
1½ cups feta cheese, crumbled

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Directions

In a mixing bowl, add the vinegar, mustard, Italian seasoning and garlic. While whisking, drizzle in the canola oil and mix until well combined. Set aside.
In a large bowl, combine the rest of the salad ingredients. Add the dressing and gently toss to combine. Serve or refrigerate until time of service.

Mediterranean Salad