Tomato-Cucumber-Feta Salad - cooking recipe

Ingredients

6 large ripe tomatoes, cut into 1/2-inch dice
2 seedless European cucumber, cut into 1/2-inch dice
1/2 cup red onion, chopped
1 1/4 cups olive oil
1/2 cup red wine vinegar
1 (1 1/2 ounce) envelope savory herb with garlic soup mix
1/4 cup fresh dill, chopped
1/2 teaspoon fresh ground black pepper
1 cup crumbled feta cheese
1 bunch parsley

Preparation

Place the tomatoes, cucumbers, and onion in a large serving bowl.
In a small mixing bowl, whisk together the oil, vinegar, soup mix, dill, pepper, and feta.
Pour the dressing over the vegetables and toss until combined.
Refrigerate the salad for up to 6 hours before serving.
Garnish with parsley before serving.