In an attempt to add a little variety to my lunch options, I decided to try out this flavorful recipe from The Kitchn. I just made a few adjustments and left out some ingredients. I ate this with a few vegetable crackers today but I think this would be great along with some grilled chicken on a bed of romaine lettuce or on top of a slice of toasted french bread. You actually could slice your veggies differently and put them in between two slices of Panera’s tomato basil bread (it’s very similar to their Mediterranean veggie sandwich without the jalapeño-cilantro hummus and peppadew peppers). I thought I had the red wine vinegar the original recipe called for but I got home and realized it was balsamic vinegar so I just used it. This makes enough for about 6 people so since I plan on eating it by myself, I will be topping each portion with feta cheese as I eat over the next few days.
- 1 red onion (finely sliced)
- 3 vine-ripened tomatoes (cut into 1-inch chunks)
- 1 clove garlic (finely chopped)
- Salt and pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 red bell pepper (seeded and cut into 1-inch chunks)
- 1 cucumber (thinly sliced)
- 1/4 cup fresh dill (chopped)
- 1 cup crumbled feta cheese
- Finely slice the red onion and put the slices in a bowl of cold water for 10 to 15 minutes.
- Cut up the cucumber and bell pepper.
- Cut the tomatoes into bite-sized chunks.
- Drain the onion and pat dry.
- Place the garlic, a pinch of salt, and the vinegar into a large mixing bowl. Drizzle in the olive oil while whisking.
- Add the red onion, red pepper, cucumber, and dill and let marinate for 10 minutes.
- Add the tomatoes and toss gently to combine.
- Add salt and pepper to taste.
- If serving, add feta, toss, and lift mixture out of bowl on to a platter with a slotted spoon to leave juices behind.
- If storing, add feta to individual portions.