A beautiful, simple, light and flavorful salad – packed full of summers bounty.
GREEK CAPRESE SALAD
1 (8-ounce) block feta cheese, sliced 1/4 inch thick
3 cups fresh tomatoes, sliced
1 cup assorted olives
1 cucumber, sliced
salt and freshly ground black pepper
Basil Vinaigrette (recipe follows)
On a serving platter, arrange feta, tomatoes, olives and cucumber. Sprinkle with salt and pepper. Drizzle with desired amount of Basil Vinaigrette.
1/4 cup white balsamic vinegar
2 tablespoons minced shallot
1 teaspoon minced garlic
3/4 cup olive oil
3 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
In a small bowl, combine vinegar, shallot, and garlic, let stand for 15 minutes. In a separate small bowl, whisk together olive oil, basil, oregano, salt, sugar, and pepper. Add vinegar mixture to olive oil mixture, whisking to combine. Cover and refrigerate for at least 2 hours before serving.
Recipe adapted from Entertain Decorate Celebrate, July/August 2014