- 2 containers of cherry tomatoes on the vine, halved
- 2 cups of honeydew melon, seeded and cut into cubes
- 1 cup of pitted black olives, halved
- 1 cup flat-leaf parsley, chopped
- 2 garlic cloves, chopped
- 1 cup feta cheese, diced
- 1 cup cilantro, chopped
- Juice and zest of a lemon
- 1/4 cup maple syrup
- 1/4 cup olive oil
- Salt and pepper, to taste
- In a large salad bowl, carefully combine all the ingredients.
The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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