Layered Greek Salad With Creamy Mint Dressing

*Parsley*'s Note:

Best to use homegrown tomatoes when in season. I prefer goat's milk feta, but cow's milk feta will be ok, too.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

DRESSING

• 1/3 cup lowfat Greek yogurt
• 2 ounces goat milk feta cheese
• 2 tablespoons chopped fresh mint
• 2 tablespoons lemon juice
• 1/2 teaspoon sugar
• 1/4 teaspoon salt

LAYERED VEGGIES

• 3 large tomatoes, thickly sliced
• 1 small onion, sliced
• 2 English seedless cucumbers, sliced
• 4 ounces kalamta olives, pitted and sliced (black olives will do)
• 1/2 teaspoon fresh coarse ground black pepper

GARNISHES

• crumled feta, for garnish
• extra chopped mint, for garnish

Directions:

1. Place all dressing ingredients in a blender or food processor and mix until smooth. Chill.
2. On a large platter, or individual salad plates, layer tomato slices, onion slices, cucumber slices and olive slices.
3. Sprinkle with the coarse ground black pepper.
4. Drizzle with the chilled dressing.
5. Garnish with extra crumbled feta and mint leaves and serve.