Cherry Tomatoes With Feta And Basil Recipe
Ingredients
| Olive oil | 1/2 Cup (16 tbs) (Dressing) | |
| Balsamic vinegar | 2 Tablespoon (Dressing) | |
| Dijon Mustard | 3 Tablespoon (Dressing) | |
| Lemon juice | 2 Tablespoon (Dressing) | |
| Cherry tomatoes | 4 Pint (Salad) | |
| Feta cheese | 1 Cup (16 tbs), crumbled (Salad) | |
| 1 cucumber, peeled, seeded, and diced | ||
| Basil | 1/2 Cup (16 tbs), chopped (Salad) | |
| Onion | 1 Medium, sliced (Salad) | |
| Lettuce leaves | ||
Directions
In a blender or food processor, combine the olive oil, vinegar, mustard, and lemon juice until well blended.
Discard the stems from the tomatoes and halve them.
Place the tomatoes in a large serving bowl along with the cheese, cucumber, basil, and onion, if desired.
Pour the dressing over and toss well.
Serve immediately, or cover and refrigerate up to 24 hours before serving.
Toss again before serving.
Discard the stems from the tomatoes and halve them.
Place the tomatoes in a large serving bowl along with the cheese, cucumber, basil, and onion, if desired.
Pour the dressing over and toss well.
Serve immediately, or cover and refrigerate up to 24 hours before serving.
Toss again before serving.
Chef
