Greek Salad

Greek Salad

Here’s what you need:

Tomatoes

Cucumber

Red Onion

Yellow Pepper

Black Olives

Feta Cheese

Dried Oregano

Olive Oil

Red Wine Vinegar

Chop all the veggies into the size you want them in your salad. Put them all into the salad bowl. Crumble the amount of feta cheese you want on top. Sprinkle some dried oregano on top. Drizzle olive oil and red wine vinegar on top. Now toss the salad. Voila!

Notes: How many tomatoes? How much cucumber? How much red onion? How much yellow pepper? Well how big do you want your salad to be? This is a recipe you can tailor to you and your needs each and every time. Also, the pepper doesn’t have to be yellow but from a color perspective that’s the one that’s gonna pop. Green peppers are always the cheapest and taste great in a greek salad. You could get fancy and sub in kalamata olives instead of black olives ooh la la! You don’t need to use much olive oil, so don’t. 

You can add cooked and cooled quinoa and some cooked cubes of chicken breast to punch up the protein and make this a meal. I love to do this for picnics in the summer. I also find that adding the aforementioned protein duo helps it keep in the fridge for a week of easy lunches. 

I can’t believe that I’ve included two personal recipes in the first edition here. I’m supposed to just be reviewing other people’s recipes but it’s been a week.

Clean up rating is a 2 out of 5. And bonus, this recipe is an easy one for someone to help you with just tell them to chop some veggies and when they ask, “how big?” Look at them like they’re stupid and say, “well what size chunks of veggies do you want to eat in your salad tonight?” Unless they are a child in which case teach them the appropriate way.