Servings 0
Ingredients
- 1 cup chopped heirloom tomatoes
- 2 tbsp cubed sheep’s-or goat-milk feta cheese (or avocado, for vegan swap)
- 2 tbsp cubed cucumber
- 1 tbsp thinly sliced red onion
- 2 tsp minced fresh dill leaves
PUMPKIN SEED OIL VINAIGRETTE
- 2 tbsp pumpkin seed oil (or extra-virgin olive or avocado oil)
- 1 tbsp balsamic vinegar
- 2 tsp fresh lemon juice
- 1 tsp ground white pepper
- ½ tsp Himalayan pink salt
Instructions
- MAKE THE VINAIGRETTE: In a medium bowl, whisk together the pumpkin seed oil and vinegar until emulsified and well combined. Add the lemon juice, white pepper, and salt and whisk again.
- Add the salad ingredients to the bowl with the vinaigrette and toss together until nicely coated and serve.