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Tuesday, July 8, 2014

Greek Salad


Is anyone else feeling utterly exhausted this week? Being so busy during the three day weekend really took it out of me and now there's no way that I will ever catch up on rest. Getting up for work this morning was such a pain.

Here's another recipe that we enjoyed while in New Hampshire. It is a bright and fresh side dish for a cook-out and can be easily adapted to serve more people. Dave's mom noted on the recipe that this salad was very similar to one served at a cafe near them.

Ingredients:
-5-6 plum (or Italian) tomatoes - chopped into 1/2 inch chunks
-1 long cucumber, peeled and chopped into 1/2 inch chunks
-1/2 vadalia onion - diced
-1/2 yellow pepper - into 1/2 inch pieces
-1/2 green pepper  - into 1/2 inch pieces
-10 kalamata olives - pitted and quartered
-3/4 cup crumbled Feta cheese
-1/4 cup extra virgin olive oil
-1/3 cup red wine vinegar
-Oregano and basil leaves - pinches

 1.) Combine the tomatoes, cucumber, onion, peppers and olives in a large bowl. Pour the extra virgin olive oil and red wine vinegar over the vegetables. Toss to coat. Add in the seasoning and stir to combine.
2.) Let sit in the fridge for several hours to help all of the flavors marinate.
3.) Before serving stir in the feta cheese.


All of the flavors really come together if you let this sit and marinate in the olive oil/vinegar/spices for a few hours. It's also a great way to show off some fresh summer produce. Flavored feta cheese has been popping up at my grocery store, it might be fun to incorporate a flavored feta next time. 

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