Another week, another recipe! And right about this time is when I really start to crave the summer. I’ve never been a big fan of super hot temperatures, but I miss the fresh produce that summer brings. The feeling that you can walk outside to your garden, pick something off the plant, and stuff it in your mouth. And it’s delicious because a) it’s fresh, and b) you planted it yourself. And it always tastes better with a healthy dose of ownership!
This recipe is one of those “it’s so easy, I hate to call it a recipe” recipes. It’s basically a Greek salad, minus the lettuce. So, in reality, it’s all the yummy goodness that would go into a Greek salad, without the salad vehicle…and really, lettuce is really just roughage for your intestines anyways. Skip it. This salad is my go-to dinner whenever J isn’t around…mainly because he doesn’t like it. Something about cucumbers tasting like dirty water…whatever. I think it’s divine, which means when I make it, I have enough for 2-4 meals! Happy veggie, garlicky, heaven.
So…what is this salad, you ask? Basically…think what goes in a Greek salad. For me, that’s cucumber, tomatoes, red onion, kalamata olives, and…of course…the feta. Because my mantra in life is “feta makes it bett-eh.” And it’s true…it does. So…I take all those things, chop them all up, and mix them with some salt, extra virgin olive oil, and red wine vinegar! See! I told you it’s so easy it shouldn’t be called a recipe. But, if you’re needing a bit more direction, you can find the recipe here.
Hope you enjoy it as much as I do!