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Baby Greek Salad

  • yield: Makes 12 three-ounce servings

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Ingredients

  • 1 teaspoon Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pint cherry tomatoes, quartered or halved if large
  • 2 baby cucumbers, peeled and cut crosswise into 1/4-inch-thick slices
  • 1/3 cup pitted Kalamata olives, some halved, some quartered
  • 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)

Cook's Note

If you can't find baby cucumbers, cut English cucumbers small enough to fit in the cups.

Directions

  1. Step 1

    Whisk together mustard and vinegar in a small bowl. Add oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

  2. Step 2

    Toss vegetables and olives in a medium bowl, and toss with vinaigrette. Season with salt and pepper. Divide salad among 12 three-ounce paper nut cups, top each with some feta, and serve immediately.

Source
Martha Stewart Weddings, Spring 2009

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