Monday, July 25, 2011
The best Greek salad
This is a great healthy lunch that can be made in minutes. Or make the night before so the flavors have time to meld and pack for lunch the next day.
1-2 pickling cucumbers
1 cup of cherry tomatoes, halved
1/4 c kalamata olives, pitted & halved
1/4 red onion, sliced
1.5 tbsp olive oil
1 tbsp red wine vinegar
dash of sea salt and pepper
handful of basil, chiffonaded
goat feta to garnish
Chop the cucumbers into slices and cut in half. Toss into a bowl along with the tomatoes, olives, and onion. Drizzle the olive oil and vinegar over top. Sprinkle with salt and pepper. Garnish with basil and goat feta. Enjoy with a slice of baguette or this cold soup.
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