Feta, Avocado and Tomato in Vinaigrette
photo by kiwidutch
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Vinaigrette dressing
- 45 ml olive oil (3 tablespoons)
- 20 20 ml cider vinegar (4 teaspoons) or 20 ml lemon juice (4 teaspoons)
- 1 1⁄2 ml sugar (1/4 teaspoon)
- 1 1⁄2 ml whole grain Dijon mustard (1/4 teaspoon) or 1 1/2 ml French mustard (1/4 teaspoon)
- salt
- pepper
-
salad
- 2 ripe avocados
- 4 medium tomatoes
- 50 g black olives (2oz) or 50 g green olives (2oz)
- 225 g feta cheese, diced. (8 oz)
- 2 tablespoons chopped fresh marjoram
directions
- Halve the Avocado lengthwise and take out the stone. Skin and cut avocados into slices.
- Pour vinaigrette over avocado slices. Stir them if necessary to coat them completely to prevent discolouration.
- Cut each tomato into 8ths, mix together with cheese and olives.
- Drizzle the vinaigrette dressing over the top and sprinkle with the chopped marjoram.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A delightful salad to serve table side, or as a part of a salad topping, or just eat right then and there. The vinaigrette was really delightful, loved the use of white vinegar here. The sugar (or splenda) really gives the vinaigrette a smoother taste cutting the bite of the vinegar nicely. I agree with keeping extra on hand, this is a wonderful idea alone! I used vine ripened cherry tomatoes from my greenhouse, sliced in 1/2, some wonderfully salty, smooth feta cheese, nice black olives from the olive bar and added a bit of chopped onion (about 2 tablespoons) and twirled altogether with the avocado. I let the sit for about 1 hour prior to serving and the flavors had joined together and was just terrific! Thanks, kiwi! Made for *Everyday is a Holiday* Tag game Dec 2008
-
Yummmmm! All of my favorites in one dish, tossed with a nice light vinaigrette, and to top it off it is very simple to put together. The flavors blended perfectly together. I used white wine vinegar for the vinaigrette, and a sheep’s milk feta that is imported from Israel. This is going to make a wonderful light side dish during the summer months.
RECIPE SUBMITTED BY
kiwidutch
Netherlands