This Greek salad has become a mainstay of my daily diet considering I can’t rollerblade off pasta tossed in olive oil, butter, parmesan cheese, sea salt and cracked black pepper….*drools*…with a glass of red wine. Ugh.
Sooo…I take 20 minutes out of my day to cut and prep all my veggies…bell peppers, red onions, cukes, and juicy tomatoes, throw them in a plastic container and leave them there for when the munchies strike. I add the olives and the feta cheese whenever I decide to make a salad. The dressing couldn’t be more simple: dried oregano, lemon juice or red wine vinegar, garlic or kosher salt, bit of olive oil…light, simple, healthy. Of course, a big hunk of toasted bread slathered in olive oil would be a nice accompaniment.
Opa!!!!!
