• 1 carton (12 ounces) miniature heirloom tomatoes, halved
• 1 carton (10.5 ounces) grape tomatoes, halved
• 1 package (12 ounces) baby cucumbers, sliced
• ¾ cup white wine vinegar
• ¼ cup chopped fresh dill weed
• 2 tablespoons Dierbergs olive oil
• ¼ cup finely diced shallot
• 1 clove garlic, minced
• Coarse salt and freshly ground black pepper
• 1 container (4 ounces) Dierbergs crumbled feta cheese

In large bowl, combine tomatoes and cucumbers.

 

In 1-cup glass measure, whisk together remaining ingredients except feta. Pour over vegetable mixture. Cover and chill at least 4 hours or overnight to develop flavors.

 

Just before serving, sprinkle feta over top.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 104
Cholesterol: 13 mg
Fat: 7 g
Sodium: 197 mg
Carbohydrates: 7 g
Protein: 3 g
Fiber:
Saturated Fat: N/A