Ingredients
Salad:
2 lb Cherry tomatoes (halved)
1 cup Dill pickle (cubed)
1 cup Red onion (finely sliced)
1 cup Feta cheese (cubed)
1 cup Kalamata olives
1 Bunch basil leaves (julienned)
Dressing:
1/4 cup Red wine vinegar
1/2 cup Extra virgin olive oil
2 tsp Dijon mustard
1 tsp Sea salt
1 tsp freshly cracked black pepper
Preparation
Add all dressing ingredients except oil into a mixing bowl and combine. Slowly whisk in oil to form an emulsion. Add all salad ingredients and toss.
