Rocky Mount Farmers Market – A Farm to Table Recipe

images-2 (1)

Serves: 2


1½ cups of chopped tomatoes – I used cherry tomatoes
1 cucumber – peeled and seeded then diced
1 avocado – diced
4 oz feta cheese – cubed
2 tbs minced red onion
1 handful parsley – minced – about 2 tbs
2 tbs olive oil
1 tbs red wine vinegar
8 twists of black pepper from a pepper mill

Chop tomatoes into a medium dice. If using cherry tomatoes, cut in half. Add to a bowl. Peel and seed one cucumber and dice. Add to bowl. Remove pit, dice avocado and using a spoon scoop out the avocado from the peel. Add to bowl. Cube feta and add to bowl.
Add minced red onion and minced parsley to bowl.
Whisk together olive oil, red wine vinegar and black pepper – pour over salad.
Toss gently so the feta and avocado don’t break up. Serve immediately.
If refrigerating – keep the avocado aside and add before severing.

If you missed the original posts, Click Below

Rocky Mount Farmers Market

Farm to Table

About Stepheny Forgue Houghtlin

Stepheny Forgue Houghtlin grew up in Evanston, IL. and is a graduate of the University of Kentucky. She is an author of two novels: The Greening of a Heart and Facing East. She lives, writes and gardens in NC. Visit her:
This entry was posted in The Farmers Market and tagged , . Bookmark the permalink.

2 Responses to Rocky Mount Farmers Market – A Farm to Table Recipe

  1. A great suggestion from a friend: Try juice of real lemons in lieu of red wine vinegar for a Greek twist.


  2. Mary Ruth Anderson says:

    Sounds delicious, thanks! Mary Ruth


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s