By Dane Feldman
Photo by Dane Feldman.
Even into October, our tomato plants are still in full force. This salad is a bit French-meets-Mediterranean, which ordinarily is a bit summery. Instead of white wine vinegar, I used red wine vinegar to help keep some of the darker flavors of fall involved.
What you’ll need for the dressing:
2 tbsp water
1/2 cup Italian olive oil
1 tbsp Penzey’s country French vinaigrette mix
1/6 cup red wine vinegar
Mix these ingredients into a bowl with a spoon. Then, pour all of the ingredients into a dressing shaker or bottle and shake well.
What you’ll need for the salad:
2 beefsteak tomatoes, sliced
1 cucumber, sliced
1/2 cup feta cheese, crumbled
1/4 cup artichoke hearts
1/4 cup mixed olives
Toss all of the ingredients with the salad dressing. Serve in a large bowl.