Lunch: Baby Greek Salad
Perfect for cocktail hour, these miniature Greek salads pack a punch of fresh flavor.
Ingredients
1 tsp. Dijon mustard
1 tbsp. red wine vinegar
2 tbsp. extra-virgin olive oil
Coarse salt
Freshly ground pepper
1 pt. cherry tomatoes
2 baby cucumbers
1/3 c. pitted kalamata olives
1 1/2 oz. feta cheese
Instructions
Whisk together mustard and vinegar in a small bowl. Add oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.
Toss vegetables and olives in a medium bowl, and toss with vinaigrette. Season with salt and pepper. Divide salad among 12 three-ounce paper nut cups, top each with some feta, and serve immediately. Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
