• 15minutes
  • 154calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsChromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. lettuce leaf (to line the platter)

  2. 1 pint grape tomatoes (yellow, orange, red, etc.) or 1 pint heirloom tomato (yellow, orange, red, etc.)

  3. 1 lemon cucumbers (your choice to peel) or 1 small cucumber , diced (your choice to peel)

  4. 4 ounces feta cheese , cubed

  5. 2 tablespoons white balsamic vinegar (my addition)

  6. 2 tablespoons extra virgin olive oil

  7. cracked black pepper

  8. 10 fresh lemon verbena leaves, cut into ribbons (NOT dried!)

Instructions Jump to Ingredients ↑

  1. Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.

  2. Garnish with the lemon verbena leaves.

  3. Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.


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