Cucumber, Tomato and Feta Salad with Honey Mustard Dressing

Feta cheese was on sale the other day so I knew I had to buy some – I love salty and sharp cheeses! And as feta is practically synonymous with Greek cuisine, we enjoyed a Greek-style salad to go with cheeseburgers for dinner on Sunday. Didn’t have any lemon on hand so the dressing is honey mustard.

Salad with FetaCucumber, Tomato and Feta Salad with Honey Mustard Dressing

I mixed the following together in a large bowl:
finely chopped red leaf lettuce
chopped cucumber (cut into quarters)
grape tomatoes
crumbled feta
and minced red onion

(Perhaps what was missing is olives!)

For the honey mustard dressing, I whisked together:
extra virgin olive oil
rice vinegar
country Dijon mustard (= Dijon mustard mixed with mustard grains)
honey (the runny kind)

This is the approximate proportion of dressing ingredients I like:
5 olive oil, 2 rice vinegar, 3 country Dijon mustard, and 2 honey.

I hope that makes sense. For example, if you use a teaspoon to measure, then it’s 4 teaspoons olive oil to 2 teaspoons of rice vinegar, etc. Depends on how many portions you are preparing. I would use like a quarter-teaspoon amount as the basis.

Salad dressing is just oil, some kind of vinegar, some kind of salty-tangy, and some kind of sweet all mixed together. If you have balsamic vinegar, or rice vinegar, then you’re pretty much set.