Oh Monday. How you have come so quickly. My weekend was so much fun! I hope yours was too! I wrote my last post from up at the ski hill and besides the 15 minutes I spent on the computer, I had an entire weekend free of cell phones, t.v’s and computers and I loved it! Nothing is more refreshing than spending even one day out in nature without the perpetual ringing or dinging of a cell. Not that I don’t appreciate the convenience of technology and cell phones, but since when did owning a cell phone mean that you were required to answer every single call or message within 10 minutes?! Sometimes I miss the days when not being available simply meant you weren’t available. Someone would call the house phone and if you weren’t around… .well you weren’t around. And when you got home you didn’t feel the need to justify yourself to the assumption that you were screening your calls, ignoring a message or avoiding someone. Geesh. Well there’s my much-needed reminiscing about days before cell phones. But speaking of reminiscing, with all the chilly days and snowy nights I am starting to really miss all the garden fresh recipes of summer. I would normally post salad recipes in summer but sometimes I just need a good salad regardless of the season. Of course the ingredients aren’t nearly as fresh in the winter as summer but I can survive. This is an excellent salad as a side or with the simple addition of chicken or prawns, it can be turned into a meal itself. I have even added penne noodles or quinoa for a heartier meal. I hope you like it!
2 cups cherry tomatoes (I used orange and red)
2 cups cucumbers, peeled and cubed
1 small red onion, cut in slices
1 green pepper, cubed
1 red pepper, cubed
1 cup kalamata olives (I forgot to buy these so I used black sliced olives I had at home)
1/2 lb feta cheese, crumbled (or to taste)
- 1/2 cup olive oil
- 1 large lemon, squeezed
- 3 -4 tsp dried oregano
- 2 cloves garlic, minced
- 2 tsp dried basil
- 2 tbsp red wine vinegar
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 tsp fresh ground pepper
2. For best flavor results, chill dressing in fridge for a couple of hours to blend flavors.
3. Place the salad ingredients in a large bowl and pour dressing overtop. Toss to combine.
4. If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time).
Eat and drink with your relatives; do business with strangers. – Greek Proverb