This salad is fantastic with seafood! We often have loads of little tomatoes ripen at the same time, and since they aren't the best to can, I try to come up with salads that will set off their distinct flavors. This salad, and the dressing, could easily be transformed into a more Italian flavored dish, by using a traditional Italian vinaigrette, using Parmesan cheese in place of the Feta, and substituting fresh basil for the parsley in the salad.Salad:
2 C chopped yellow pear tomatoes, or any other tomato you prefer
1 C whole cherry tomatoes
1 small cucumber, sliced thinly
1/4 - 1/2 C crumbled feta cheese
2 Tbs. fresh, chopped parsley
1 tsp. grated lemon zest
salt and pepper to taste
Gently combine all ingredients in a bowl. Pour vinaigrette over the salad and let marinate for 15-30 minutes before serving.
Lemon Vinaigrette:
1/4 cup olive oil
3 tablespoons freshly squeezed lemon juice
1 -2 teaspoons white wine vinegar (depends on how tart your lemon is)
1/2 teaspoon Dijon mustard
2 teaspoons honey
1 teaspoon Greek seasoning, or a combination of oregano and thyme
1 clove garlic, minced
3/4 teaspoon coarse salt
1/2 teaspoon pepper
Mix all together in a small bowl and combine thoroughly with a whisk, or mix in a shaker jar.
