Greek Salsa Recipe
Ingredients
| Asparagus | 8 Ounce | |
| Water | 2 Tablespoon | |
| 2 cups sliced English cucumbers | ||
| Tomato | 1 Large, thinly sliced | |
| Red onion | 1/2 Large, thinly sliced | |
| Feta cheese | 3 Ounce, crumbled | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Oregano | 1 Tablespoon, chopped | |
| Olive oil | 2 Teaspoon | |
| Dijon Mustard | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
Directions
Place the asparagus and water in a microwave-safe bowl.
Cover with vented plastic wrap and microwave on high power for a total of 3 minutes, or until crisp-tender; stop and stir after 1 1/2 minutes.
Immediately plunge the asparagus into a bowl of cold water, drain, and lightly pat dry.
Place in a large bowl.
Stir in the cucumbers, tomatoes, onions, and feta.
In a small bowl, whisk together the vinegar, oregano, oil, mustard, and pepper.
Pour the vinaigrette over the vegetables and toss well.
Cover with vented plastic wrap and microwave on high power for a total of 3 minutes, or until crisp-tender; stop and stir after 1 1/2 minutes.
Immediately plunge the asparagus into a bowl of cold water, drain, and lightly pat dry.
Place in a large bowl.
Stir in the cucumbers, tomatoes, onions, and feta.
In a small bowl, whisk together the vinegar, oregano, oil, mustard, and pepper.
Pour the vinaigrette over the vegetables and toss well.
Chef
