Monday, July 30, 2012

Greek Salad

     Um, it's getting to be pretty sad, but here's another one inspired by Sycamore.  Nevertheless, we had a ton of fresh cucumbers (thanks, Jerry S!) and some red onions, so this seemed like a no-brainer. The following recipe makes two big servings. 

     -2 TBSP extra-virgin olive oil
     -2 TBSP lemon juice (the stuff from the plastic lemon, or fresh)
     -Dash of salt
     -Dash of pepper
     -1/2 tsp dried oregano
      -2 large cucumbers, seeded and sliced
      -1 medium to medium large red onion
      -1 (3.5oz) package crumbled reduced-fat feta
      -1 Hungarian was pepper, thinly sliced (removing seeds/veins optional)
      -Kalamata olives (optional)

     This one couldn't be simpler.  Toss the veggies together, and drizzle the dressing (after shaking vigorously) over the top.  Add the cheese and olives, toss once more, and serve.  Though not quite as good as Syc's, this was delicious!

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