This was a quick and simple salad I made last week. Frost has not hit my herbs yet so my dill was still good and of course parsley is a biannual and can handle frosts. The tomatoes still taste good as well, especially these little Camparis. The addition of ground sumac was a good choice.
Mediterranean Tomato Salad with Cucumber, Red Onion, Fresh Herbs and Feta Cheese
All of the ingredients are to taste and are just a guideline. You notice I use “fresh” a lot and that is very important for this end of summer salad.
- fresh tomatoes, I used Campari cut in half, stem removed (I should have cut them in quarters)
- red onion, thinly sliced
- fresh garlic, minced (I did use but I won’t the next time in this salad) minced chives would have been a better choice and I have lots of those
- fresh parsley, minced
- fresh dill, minced
- feta cheese or try grilled halloumi cheese as it would give the salad additional texture and flavor
For the dressing:
- 1/3 cup olive oil
- 2 tbsp. freshly squeezed lemon juice
- 2 tsp. white wine vinegar
- 2 tsp. ground sumac
- kosher salt and freshly ground black pepper to taste
Combine the above dressing ingredients and toss with the vegetables and fresh herbs. Garnish with feta cheese.
Recipe by cookingwithauntjuju.com
Sooo many flavors that grab my attention. Yum! 🍃🍅🥒
All the right ones to make this a very “fresh” salad, especially with the tomatoes 🙂
What a gorgeous salad – and good for you too!
Thanks – eye appeal certainly makes a difference and it is healthy 🙂
It’s so great you have fresh herbs from the garden to use in this tasty salad. I also like the addition of sumac in the dressing. 🙂
I wish I had the fresh herbs all year – growing them inside just isn’t the same! After looking at different recipes I decided to add sumac – it’s a ingredient I need to use more often 🙂