Greek Salad
Chop into 1″ pieces: 1 English hothouse, 2 Kirby or other cucumber that doesn’t have a wax-coating on the skin (wax is for candles), 2-3 ripe, but firm, tomatoes, and 1 bell pepper (red, green, or both). Add ½ thinly sliced red onion, a handful or more each of pitted Kalamata olives and crumbled Feta cheese.

I left my salad naked because either I was 1) lazy, 2) afraid of the fat calories in the olive oil, I don’t care how good olive oil is for your heart right now I only care about “getting over it” and my bikini, or 3) the vegetables were so fresh that they needed no help. You guess.

If you are the slightest bit self-conscious
about what Mother Nature gave your vegetables, then go ahead and cover them up. Before I so boldly went au naturel, I used a 3:1 ratio on extra-virgin olive oil to freshly squozen lemon juice, 1 clove of very finely minced garlic, chopped fresh oregano, a dash of salt, and several solid turns on the pepper mill.

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