Chef Tom Fraker
Mediterranean Salad
Category
Salad
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
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1 tablespoon Dijon Mustard
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2 teaspoons Italian Seasoning
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1 clove Melissa’s Peeled Garlic, minced
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½ cup Canola Oil
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6 Melissa’s Mini Cucumbers, sliced very thin
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3 Heirloom or Beefsteak Tomatoes, diced small
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1 cup Pitted Black Olives
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1 cup Kalamata Olives
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½ jar Melissa’s Sun-Dried Tomatoes (Julienne Style), drained
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½ Red Onion, sliced very thin
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⅓ cup (packed) Fresh Basil, cut into ribbons
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1½ cups Feta Cheese, crumbled
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.
Filed in:
Basil,
Beefsteak Tomatoes,
Garlic,
Heirloom Tomatoes,
Mediterranean Salad,
Memorial Day,
Mini Cucumbers,
Olives,
Organic Red Onions,
Peeled Garlic,
Red Onion,
Salad,
Summer Salad,
Sun Dried Tomatoes,
Sun-Dried Julienne Tomatoes
