Have you ever had a hard time planning meals for the week? Maybe you have a few set recipes that are you go-to, or want to adventure out and try something out of your comfort zone. As we transition into Spring, and you soak in the fresh air what better way to change things up then with fresh, bright, hearty salads!
With tomatoes being in season May through October, making this salad a great way to use your freshly ripened tomatoes. The acid from the tomatoes compliment the feta cheese and the strong Dijon centred dressing.
Submitted by Kelly Snook
4 plum tomatoes, chopped and seeded
1 cucumber, chopped and seeded
1 green Pepper, chopped
1 red onion, chunked
8 oz mushrooms, chunked
1 cup crumbled feta
2 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
1 Tbsp chopped chives
1 tsp sugar
1/2 tsp dried basil
1/4 tsp Dijon mustard
1/8 tsp pepper
- Add tomatoes, cucumber, red onion, mushrooms to a medium size bowl.
- Add dressing ingredients to a mason jar or shaker.
- Shake well and pour over vegetables in bowl.
- Toss lightly to combine.
- Once salad is tossed sprinkle feta on top.