This recipe is gluten free.
- 2 cups cherry tomatoes, cut in half ( Abby used Garlic Basil Cherry Tomatoes)
- 1 cucumber sliced, peeled or unpeeled
- 1/2 cup kalamata olives, pitted and sliced in half
- salt & pepper to taste
- 3/4 cup feta cheese, crumbled
- Honey Dill Vinaigrette
- Salad Greens
- In a large bowl, combine the tomatoes, olives and cucumber. Salt and pepper to taste. Drizzle Honey Dill Vinaigrette on top. (Best if you let sit at least an hour in refrigerator before serving.)
- Add feta cheese and serve over a bed of greens. Enjoy!
Gooseberries Fresh Food Market