Tomato, Olives and Feta with a Tangy Balsamic Vinaigrette
Recipe: #339
October 09, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Mediterranean, Baby Shower, Brunch, Mothers Day, Potluck, Gluten-Free, Heart Healthy, Low Carbohydrate, No Eggs, Vegetarian, more
"Such a simple salad with great flavor. This goes so well with any grilled or roasted meats and even seafood. And grape and cherry tomatoes are so sweet, you don't have to worry about them NOT being in season; they are good year round."
Original is 4 servings
Ingredients
-
-
-
- VINAIGRETTE
-
-
Nutritional
- Serving Size: 1 (153.5 g)
- Calories 555.7
- Total Fat - 54.8 g
- Saturated Fat - 6.8 g
- Cholesterol - 7.9 mg
- Sodium - 120.6 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 3.4 g
- Sugars - 1.6 g
- Protein - 14.5 g
- Calcium - 161.8 mg
- Iron - 1.6 mg
- Vitamin C - 6.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Salad ... Add the tomatoes and olives to a small bowl.
Step 2
Vinaigrette ... Add the balsmic vinegar, olive oil, onion, garlic and mustard to a small bowl or measuring cop and whisk well. Season with salt and pepper. This vinaigrette is best which it can rest for 30 minutes to 1 hour before using, but it is not necessary.
Step 3
Finish ... Toss the vinaigrette with the salad and mix well to combine. Then add the Feta and lightly mix. If you like, you can add basil as a garnish, but I don't think it is necessary. DELISH!
Tips
No special items needed.
1 Reviews
You'll Also Love
