Summer Marinated Vegetable Salad

Ingredients

• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil (Spectrum brand recommended)
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp dried basil
• 0.5 tsp dried oregano
• 1 tbsp brown mustard (Walter's brown mustard or Dijon)
• 1 English cucumber (also called hothouse cucumber; unpeeled and sliced)
• 1 pint cherub tomatoes (washed and cut in half)
• 1 purple onion (small; cut in half and shaved super thin on a mandolin)
• 0.25 lb feta cheese (Greek or French feta preferred; crumbled)

Steps

1. 1

   In a small bowl, combine 2 tablespoons of red wine vinegar and 2 tablespoons of extra virgin olive oil.

2. 2

   Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried basil, and 1/2 teaspoon dried oregano to the oil and vinegar mixture.

3. 3

   Add approximately 1 tablespoon of brown mustard (or Dijon) to the bowl. Whisk or mix thoroughly and set the vinaigrette aside.

4. 4

   Prepare the vegetables: Slice one large English cucumber. Wash and halve one pint of cherub tomatoes. Shave one small purple onion into paper-thin half-moons using a mandolin.

5. 5

   In a large mixing bowl, combine the sliced cucumber, halved tomatoes, and shaved onion. Toss the vegetables together using your hands or salad tongs.

6. 6

   Break up 1/4 pound of Greek feta cheese into crumbles and add it to the top of the vegetables.

7. 7

   Toss the vegetables and feta together once more to distribute the cheese.

8. 8

   Pour the prepared vinaigrette over the salad and give it a final toss to coat everything evenly before serving.

Notes

This salad is ideal for outdoor events because it contains no mayonnaise. The author recommends using a high-quality fruity olive oil and specifically suggests Greek or French feta for their tangy flavor profile.

Nutrition per serving

• salad
• side dish
• vegetarian
• summer
• no-cook
• healthy
• Mediterranean