—Liane Davenport, Greensboro, North Carolina
- 1 medium tomato, seeded and chopped
- 1/3 cup chopped cucumber
- 1/3 cup crumbled feta cheese
- 1/4 cup chopped red onion
- 2 tablespoons olive oil
- 1 tablespoon minced fresh oregano
- 1-1/2 teaspoons minced fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a small bowl, combine all ingredients; toss to coat. Cover and let stand for 15 minutes before serving. Yield: 2 servings.
Originally published as Herbed Tomato Salad in Reminisce August/September 2006, p 49
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