Warmer weather means lighter food. This doesn’t always mean the recipes are easier per say, but today it sure was. Due to the sunlight and a springtime breeze, we enjoyed an afternoon amble to the grocery store. However, I am an overzealous shopper and to avoid being “that bag lady”, we bummed a ride back.
Among my pile of plastic, there was a cucumber. Persuaded to adopt him from the shelf, I wondered where I could put him to use. I was thinking of just slicing him up and having a bit of salt and tomatoes on the side. “But wait!”, called my little white cooling box in the corner of my room. {Always remember your assets. I can’t tell you how easy it can be to forget things – even in a tiny, dorm size fridge.} From this treasure trove emerged a few festive foreigners: feta cheese, Kalamata olives…now that’s more like it!
With the dicing strokes of my chef’s knife, a splash of olive oil and a dash of a few extra spices, I was perhaps a few inches nearer to Greece. But it was light and tasty, exactly what I needed on a gorgeous afternoon – something has to remind me of the sun while I’m down in the cave-like basement call room where I work most nights.
There were plenty of leftovers, which I think I will put over couscous tomorrow for lunch, or maybe on some toasted bread as bruschetta. I think that adding some red or green pepper would have been a great addition, as well as fresh sweet basil. It’s all what you make it, spring and summer offer lots of fresh options.
Greek Salad
Ingredients:
1 cucumber, peeled and diced
1 tomato, diced
Handful of pitted Kalamata olives, sliced
½ cup feta cheese
½ clove garlic, minced
1 T olive oil
Dash of: salt, pepper, basil
Instructions:
1. Dice vegetables, slice olives.
2. Add rest of ingredients. Mix.
3. Chill, eat whenever.
Makes about 2 cups. NOMS: 7
No comments:
Post a Comment