Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 4 cups cherry tomatoes, halved
- 1/3 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons kalamata olives, chopped and pitted
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
Directions[]
- Combine cherry tomatoes, red onion, feta cheese, kalamata olives, basil, lemon juice, salt, and sugar, tossing gently.
Yield: 8 servings