GORDON RAMSAY RECIPES

Heirloom Tomato Greek Salad

by Pam on July 30, 2014

I had quite a few smaller heirloom tomatoes so I decided to make a salad by adding some cucumber, onion, feta, and kalamata olives to the tomatoes then tossed them with some of my leftover Fran’s Vinaigrette^[1]. I let the salad sit for 20 minutes to let the flavors mingle before serving with dinner. The tomatoes were so flavorful and delicious and paired nicely with the crisp cucumber, tangy olives, and salty feta. It was a nice flavorful salad the we all enjoyed – perfect for a hot summer evening.

Prepare the vinaigrette ~ click here for the recipe instructions.^[2]

Place the tomatoes in a bowl and add the cucumber, onion, and kalamata olives. Season with a bit of sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette. Toss to coat evenly then let it sit for 15-20 minutes for flavors to mingle. Sprinkle the top with feta cheese right before serving. Enjoy.

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Heirloom Tomato Greek Salad

Yield: 4

Prep Time: 10 min.

Ingredients:

Several small heirloom tomatoes, halved or quartered depending on size
1/2 English cucumber, diced
1/4 small sweet yellow onion, sliced thinly
Handful of kalamata olives, halved
Sea salt and freshly cracked pepper, to taste
Fran’s Vinaigrette, to taste
2 tbsp feta cheese

Directions:

Prepare the vinaigrette ~ click recipe link up above for instructions.

Place the tomatoes in a bowl and add the cucumber, onion, and kalamata olives. Season with a bit of sea salt and freshly cracked pepper, to taste then drizzle with the vinaigrette. Toss to coat evenly then let it sit for 15-20 minutes for flavors to mingle. Sprinkle the top with feta cheese right before serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} click here for the recipe instructions. (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Chilled watermelon and chunks of cucumber are tossed with feta cheese, Kalamata olives, fresh mint and a drizzle of balsamic glaze. It’s that salty-sweet thing going on here that’s so good – and will keep you cool as a cucumber during these dog days of summer.

This is the ONLY salad I want this week; temperatures are going to be in the high 90’s all week long here in New York. During these sultry months, I usually make my watermelon salad with arugula, feta and red onion^[1], but I loved this new combination with cucumber, mint and olives for an alternative, and a great way to use up any cucumbers you may have lying around.

You can double this to make a big bowl for a crowd, or cut it in half if you want to serve two. This makes a great side dish to grilled chicken, or seafood.

Chilled Watermelon Cucumber Feta Salad
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/4 cups • Old Points: 3 pts • Weight Watcher Points+: 3 pt
Calories: 112 • Fat: 3.5 g • Carb: 19 g • Fiber: 2 g • Protein: 4 g • Sugar: 15.5 g
Sodium: 233 mg • Cholest: 6.3 mg

Ingredients:

4 cups chilled seedless watermelon, diced large
1 medium chilled English cucumber, peeled and diced
1/4 cup kalamata olives, pitted and sliced
1/4 cup (1 oz) crumbled feta
1 tablespoon fresh mint (or basil) leaves, thinly sliced
3 tbsp balsamic glaze

Directions:

Divide the watermelon and cucumbers equally between 4 plates or in one large serving bowl; top with olives, feta and mint. Drizzle the balsamic glaze over everything when ready to serve.

References

^{^} watermelon salad with arugula, feta and red onion (www.gordon-ramsay-recipe.com)

Tag: English cucumber

Heirloom Tomato Greek Salad

Heirloom Tomato Greek Salad

Heirloom Tomato Greek Salad

Ingredients:

Directions:

References

Incoming search terms:

Chilled Watermelon Cucumber Feta Salad

References

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