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Tips:
When making any kind of salad dressing,
the proportions are always one vinegar to three olive
oil, the size of the measuring spoon depending on how
much you wish to make.
There is nothing easier or tastier than
making your own dressing. To figure out what kinds of
seasonings you prefer, spend some time experimenting.
Use small bowls, filling each one with a mixture of
olive oil and vinegar. Then, simply add in varying herbs
and spices in each of the bowls, and use pieces of bread
dipped in the dressings to decide what you like.
Some of my favorite additions include:crushed
garlic, Dijon mustard, chopped chives, fresh basil,
fresh oregano, red pepper flakes, crème fraîche,
curry powder, sesame seeds and freshly squeezed lemon.
A tasty addition to this salad would
be a handful of homemade croutons. To make, preferably
use stale French bread. If you don't have this on hand,
toast a a few pieces or slices of olive-oil brushed
bread in the oven, until crunchy. Remove, toss with
fresh herbs, a little salt and pepper and voilà.
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This
is actually a hybrid recipe, combining both Turkish
and Swedish flavors. For centuries, Sweden was a predominantly
white, Protestant nation, but over time, more and more
Eastern and Southern European immigrants saw the benefits
of this Nordic land. Hence the origins of this salad.
Dice
the tomatoes. 
Cut
the cucumber into strips, then into 2-inch rectangular
pieces.
Dice
the onion.
In a
small bowl, whisk together the vinegar and mustard.
Crush the garlic clove and add it. In slow, steady stream,
add the olive oil, whisking constantly. Yo should have
a yellow-colored liquid, with a slightly creamy consistency.
Season to taste with salt and pepper.
In a
salad bowl, toss the cucumber, tomatoes and onion. Drizzle
with the dressing and stir to coat. Top with crumbled
or diced feta cheese.
Refrigerate
until you're ready to serve.
