Rated 5.0 stars by 1 users
Salad
Mediterranean
4 - 6 servings
25 minutes
0 minutes
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.
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