Mini Greek Salad Topping
Ingredients
½ cup (125 mL) cherry tomatoes, halved½ cup (125 mL) English cucumber, diced
½ cup (125 mL) red onions, diced
¼ cup (50 mL) Kalamata olives, pitted
¼ cup (50 mL) feta, crumbled
2 sprigs cilantro, chopped
¼ cup (50 mL) olive oil
1 tsp (5 mL) dried basil
1 tsp (5 mL) thyme
2 tbsp (30 mL) balsamic vinegar
Salt and pepper to taste
Directions
In a small bowl combine all ingredients and lightly toss, refrigerate until ready to use.
Makes 2 cups (500 mL)