TOMATO, CUCUMBER AND FETA SALAD WITH LEMON VERBENA

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Tomato, Cucumber and Feta Salad With Lemon Verbena image

From Slashfood. Use any type of *fresh* (heirloom) tomatoes of various colors and use quality ingredients for best flavor.

Provided by COOKGIRl

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

lettuce leaf (to line the platter) (optional)
1 pint grape tomatoes (yellow, orange, red, etc.) or 1 pint heirloom tomato (yellow, orange, red, etc.)
1 lemon cucumbers (your choice to peel) or 1 small cucumber, diced (your choice to peel)
4 ounces feta cheese, cubed
2 tablespoons white balsamic vinegar (my addition)
2 tablespoons extra virgin olive oil
cracked black pepper
10 fresh lemon verbena leaves, cut into ribbons (NOT dried!)

Steps:

  • Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
  • Garnish with the lemon verbena leaves.
  • Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.

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