Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.countryliving.com
What's in it
2 beefsteak tomatoes, sliced
2 bell peppers, sliced
1 large cucumber, thinly sliced
Freshly ground pepper
4 ounce(s) goat's milk feta
2 tablespoon(s) champagne vinegar
1 teaspoon(s) honey
1 sprig(s) oregano, chopped
8 basil leaves, chopped
4 tablespoon(s) extra-virgin olive oil
How to cook it
- •For salad: In a large bowl, toss together tomatoes, peppers, and cucumber and season with salt and pepper. Let stand for 20 minutes.
- •For dressing: In a small bowl, whisk together vinegar, honey, oregano, and basil; whisk in oil.
- Pour vinaigrette over salad and toss. Crumble feta over salad; serve.