Thursday, July 12, 2012

Impromptu Greek Salad


Hello friends! I’m leaving for Europe tomorrow (yay!!), so I thought I would leave you with a quick post before disappearing for 2 weeks! This one is super simple, and I’m sure many of you have had some variation before. It’s one of my summer favorites.

Tomatoes and cucumbers are at their peak during this time of the year, and this salad is the perfect way to take advantage. It’s a cool and refreshing snack or side dish on those extra hot days (106 yesterday?!), and I often just eat it for lunch when I’m feeling lazy and need to get rid of my fruit stand bounty.  I always buy more fruits and veggies than I need and then scramble to find uses for them before they start to wilt, dimple, shrivel, and other unsavory things that make me feel guilty. It all just looks so good; I can’t help myself!

Getting Started

This one doesn’t really need a whole lot of explanation. Basically you just cut up all the veggies to your liking, toss in the rest of the ingredients, and mix together! Easy peasy, and it looks pretty too!

Wrapping it Up

I usually eat this salad right away because I’m generally an impatient person, but you can let yours mingle in the fridge for a little while if desired. It will give the flavors a chance to soak in. This salad is also great with fresh herbs, such as dill, but I didn’t have any on hand this time. Feel free to add some in!

Ingredients

1 small to medium English cucumber
1 ripe tomato (preferably from a fruit stand or farmer’s market, but a Roma tomato would work as well)
Red onion to taste
2-3 tsp vinegar (red, white, or apple cider - whatever you have on hand)
1 tsp olive oil
2 Tbs Feta cheese
Salt and pepper to taste

Servings: 1-2 (Depending on how you serve it)

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