¾ cup jarred roasted tomatoes (marinade reserved), divided
¼ cup lemon juice
½ cup pitted Kalamata olives
1 English cucumber, thinly sliced
1 pint cherry tomatoes, halved
½ small red onion, thinly sliced
¼ cup fresh parsley leaves
6 ounces feta cheese, sliced or crumbled
1 teaspoon dried oregano
Red wine vinegar
Extra virgin olive oil
Salt and freshly ground pepper
- Prepare dressing by processing ⅓ cup roasted tomatoes, lemon juice, and reserved tomato marinade (supplement with extra virgin olive oil to make ½ cup) in a food processor until smooth.
- Toss cucumber, fresh tomatoes, remaining roasted tomatoes, olives, red onion, and parsley.
- Arrange feta over top, drizzle with extra virgin olive oil and sprinkle with oregano. Serve with dressing.
Recipe and photo courtesy of FOODMatch.