Photo: William Abranowicz
8 to 10 servings
Time: 30 minutes
2 cups diced tomato
1½ cups diced English cucumber
1 cup diced red bell pepper
⅓ cup minced red onion
¼ cup chopped fresh mint
¼ cup chopped fresh parsley
3 Tbsp. extra-virgin olive oil
2 Tbsp. red wine vinegar
¾ cup crumbled feta (about 2¾ ounces)
¼ tsp. kosher salt
¼ tsp. ground black pepper
4 heads Belgian endive, separated into spears
In a medium bowl, combine tomato, cucumber, bell pepper, onion, mint, parsley, olive oil, vinegar, feta, salt, and black pepper. Spoon mixture onto endive spears, arrange on a platter, and serve.