4 - 6
Chef Tom Fraker
This salad gets even better after it has refrigerated for a while.
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
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.