Joyful Stars

One of the things I don’t care for in commercial salad is lettuce.  I like lettuce just fine, but I like the other stuff better.  What follows is my version of greek salad.  The possibilities are endless

Part of why I love the recipie is because it is so wonderfully colorful…one must be cautious about the colors in their food…sometimes, things just clash!

This serves my husband, daughter, and myself when served with foccacia or other crusty bread

*2-3 british cucs peeled, cut in half length wise, and then sliced. (half moon shapes)

(usually Emerson handles the chopping of the cucs)

*1 each red, yellow, and orange pepper chopped

(emerson washes out the seeds before I cut)

*small amt of purple onion in half rings (so Allen can easily pick them out)

*1/2 a pint of grape tomatoes cut in half

*Good fist full of pitted calamata olives cut in half

*feta — as much as you like cubed (crumbles won’t work as well)

*Oregano, salt, pepper to taste

*Some olive oil

*some red wine vinegar

1.  Cut and chop everything as described in the list above. 

2.  Sprinkle with oregano. 

3.  Add oil and vinegar and toss. 

4.  let sit for 20 minutes.  This allows the vinegar to melt some of the feta to make a lovely yummy dressing.  This is why you really need cubes and not crumbles…

I serve it with a foccacia bread with butter.