• 1-pound ripe red tomatoes, cored and cut into small wedges (3-4 tomatoes)
  • 1 English cucumber, halved lengthwise and sliced 1/2-inch thick
  • 1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
  • ¾ cup Kalamata olives (slice if you prefer)
  • 1 tablespoon capers, drained
  • ½ medium red onion, very thinly sliced into rings
  • 8 ounces Greek feta cheese or goat cheese
  • 3 tbsps. Fresh Harvest Tuscan Herb olive oil
  • 3 tbsps. Fresh Harvest Lemon Balsamic
  • Salt and Pepper to taste

Whisk together olive oil and balsamic. Pour over veggies in a large bowl and toss a few times. Add cheese, salt and pepper, toss gently. Serve.

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