Lauren Conrad's baby Greek salad recipe is an easy summer appetizer. The bite-sized portions make the salad extra appetizing and ideal for upcoming pool parties. The taste of the robust olive oil and crumbled feta cheese mixes perfectly with the light raw vegetables. Give this recipe a try for a colorful, nutrient-rich dish that's sure to please!
1 tbsp Red-wine vinegar
2 tbsp Extra-virgin olive oil
1 pint Cherry tomatoes (quartered or halved)
2 Baby cucumbers (peeled and cut crosswise into 1/4-inch-thick slices)
1/3 cup Pitted Kalamata olives (some halved and some quartered)
1 1/2 oz Feta cheese (crumbled about 1/3 cup)
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.
Note: If you can't find baby cucumbers, cut English cucumbers small enough to fit in the cups.
Image and recipe via LaurenConrad.com.