David's Tomato and Cucumber Salad
3 or 4 large tomatoes (2 1/2 lbs) cored and cut into bite sized cubes
1 large cucumber peeled, seeded, and cubed
1 small vidalia onion (about 1/2 lb) sliced thin
1/3 c. kalamata olives pitted and halved
1/4 c. olive oil
1/4 c. red wine vinegar
1/4 c. fresh parsley, chopped
2 or 3 large garlic cloves, minced
1 Tablespoon minced shallot
Pinch of salt and pepper
4 oz. Feta Cheese Crumbled
Additional topping of toasted bread croutons
Toss first 4 ingredients in a large bowl with a little salt and pepper. Set aside. In a small bowl or jar with a lid, combine oil, vinegar, parsley, shallot and garlic (get measuring cups here). Whisk vigorously or shake in jar until ingredients are well mixed.
Toss salad with about two thirds of the dressing. Let salad stand at room temperature for an hour or so. Give salad an occasional gentle stir. If you are making it for the next day, cover with plastic wrap and refrigerate.
To serve, add half of the crumbled cheese and optional croutons with the rest of the dressing. Give it a gentle toss and top off with remaining cheese.
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