This salad is full of good stuff including California walnuts, fresh cucumber, salty feta, briny olives and juicy tomatoes, all tossed in a yogurt dill dressing.
1 cup California walnuts, divided
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon dried dill, plus additional for garnish
1/2 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1 large cucumber
1/3 cup crumbled feta cheese
1/4 cup halved pitted kalamata olives
1/4 cup halved small grape tomatoes
To toast walnuts, place in a large nonstick skillet set over medium-high heat. Cook for 2 to 3 minutes or until lightly browned and fragrant, stirring frequently. Let cool, then roughly chop.
Whisk together yogurt, lemon juice, olive oil, dill, garlic powder and salt in a large bowl.
Slice cucumber into 1/8-inch thick slices and add to bowl with cheese, olives, tomatoes and half the walnuts. Stir lightly to coat with dressing. Top with remaining walnuts and dust with additional dill, if desired. Serve immediately.
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
