Feta, Red Onion And Tomato Salsa

Name: Feta, Red Onion And Tomato Salsa
Yield: 4 servings
Ingredients: 2 red onions, peeled and diced; 1 tablespoon olive oil; 1 ½ teaspoons fresh oregano leaves, minced; ½ cup coarsely chopped parsley; 2 small cucumbers, peeled, halved lengthwise, seeded, cut into ¼-inch-thick half-moon slices; 4 ripe tomatoes, ½ pound each, peeled, seeded and cut into¼-inch dice; ½ teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; ¼ cup feta cheese, crumbled

By Molly O’Neill

Published June 13, 1992

Total Time: 5 minutes, plus 2 days' refrigeration
Rating: 4(8)
Comments: Read comments

Spooned on a plate this salsa is a tangy base for slices of cold, peppered sirloin or chicken. It can also be tossed with cold pasta to make a refreshing salad.

Featured in: FOOD; SALSA NOVA

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Ingredients

Yield:Four servings

2 red onions, peeled and diced
1 tablespoon olive oil
1 ½ teaspoons fresh oregano leaves, minced
½ cup coarsely chopped parsley
2 small cucumbers, peeled, halved lengthwise, seeded, cut into ¼-inch-thick half-moon slices
4 ripe tomatoes, ½ pound each, peeled, seeded and cut into¼-inch dice
½ teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
¼ cup feta cheese, crumbled

Ingredient Substitution Guide

Preparation

Step 1
Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.

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