Dilled Olive Salad- General Recipes

Salad 2 medium tomatoes, cut into bite-size wedges 1 small cucumber, thinly sliced 1 small onion, cut in half, thinly sliced 1/2 cup pitted kalamata olives 4 ounces mozzarella cheese, in 1/2-inch cubes Vinaigrette

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  1. #1
    still digging' my way out
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    Default Dilled Olive Salad

    Salad
    2 medium tomatoes, cut into bite-size wedges
    1 small cucumber, thinly sliced
    1 small onion, cut in half, thinly sliced
    1/2 cup pitted kalamata olives


    4 ounces mozzarella cheese, in 1/2-inch cubes

    Vinaigrette
    1/4 cup olive oil
    2 tablespoons white wine vinegar
    1 to 2 tablespoons chopped fresh dill OR 1 teaspoon dried dill
    1/4 teaspoon salt
    1/4 teaspoon sugar
    1/4 teaspoon pepper


    For Salad: Place tomatoes, cucumber, onion and olives in large serving bowl; toss lightly.
    Pour Vinaigrette over salad; toss well. Refrigerate at least 4 hours to blend flavors.
    Stir cheese in just before serving.
    For Vinaigrette: Whisk together oil, vinegar, dill, salt, sugar and pepper in small bowl.

    To make it a meal you could add cubes of ham or smoked turkey.

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