1 cucumber, peeled and seeded
1 onion, small, preferably sweet
1 pepper, bell, poblano, whatever (tonight I used a red bell and a small poblano)
4 plum tomatoes, or the equivalent mass of other tomatoes
4 stalks of celery
1/2 bottle of oil cured Kalimata olives, seeded and chopped
Herbs, chopped (parsley, basil, mint, oregano, thyme are all good choices)
1 lemon, zest and juice
Olive oil
Feta cheese
Directions:
- chop all the veggies and herbs to whatever size you like. I prefer a smaller size so I can get a mouthful of various ingredients all at once. Place in salad bowl
- seed and chop the olives roughly, add to bowl
- zest the lemon over the chopped veggies
- juice the lemon into a small bowl, the add the olive oil (equal amounts) and whisk until emulsified
- pour emulsified juice oil over salad and mix thoroughly
- crumble feta over the top of the salad and serve
Note: get the best quality feta you can find and bring it to room temp before serving
1 onion, small, preferably sweet
1 pepper, bell, poblano, whatever (tonight I used a red bell and a small poblano)
4 plum tomatoes, or the equivalent mass of other tomatoes
4 stalks of celery
1/2 bottle of oil cured Kalimata olives, seeded and chopped
Herbs, chopped (parsley, basil, mint, oregano, thyme are all good choices)
1 lemon, zest and juice
Olive oil
Feta cheese
Directions:
- chop all the veggies and herbs to whatever size you like. I prefer a smaller size so I can get a mouthful of various ingredients all at once. Place in salad bowl
- seed and chop the olives roughly, add to bowl
- zest the lemon over the chopped veggies
- juice the lemon into a small bowl, the add the olive oil (equal amounts) and whisk until emulsified
- pour emulsified juice oil over salad and mix thoroughly
- crumble feta over the top of the salad and serve
Note: get the best quality feta you can find and bring it to room temp before serving
