Today, I’m excited to introduce Cheri from the watering mouth! For yummy, fun recipes go check out her blog!
First I wanted to say thank you so much Xiomara and Parkesdale Farm Market for asking me to guest blog! I am so honored to be able to do this for you. I am sharing one of my all-time favorite salad recipes that I learned from a friend of mine named Fatma back when I lived in Aurillac, France a few years ago.
We both worked at an elementary school and quickly became great friends. One night, she invited me over to her apartment to have dinner with her and her two children (my students) and she prepared this amazing meal with this salad as a starter. I find it to have the perfect blend of heartiness balanced with a refreshing coolness. It has been in my repertoire ever since, and I hope you will like it as much as me!
Fatma’s Mediterranean Salad
For the salad:
1/2 medium red onion, diced
2 English cucumbers, chopped, bite-size
8 oz feta cheese, crumbled
7 oz kalamata olives, diced
3 medium tomatoes, diced
Directions to make the salad:
Combine all ingredients into a large bowl and mix thoroughly.
For the dressing:
Salt and pepper to taste
Directions for the dressing:
Put several tablespoons of mustard into a bowl. Using a wire whisk, gradually and vigorously stir the olive oil into the mustard until it has become thoroughly combined and emulsified. Adjust ratio to taste. Season to taste.
Mix the salad portions with the dressing when serving. To store, keep the salad and dressing separate so it doesn’t become too soupy (the cucumbers and tomatoes will lose water over time).