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Sunday, September 6, 2009

Greek Salad

Over Labor Day weekend, Ryan and I had the opportunity to (unexpectedly!) cook for a group of 10. We quickly surveyed what food was available at my parents house and, along with a quick trip to the store, were able to come up with a pretty tasty dinner. This cucumber & tomato salad came to be when we realized my parents had an abundance of tomatoes that someone had given them. 

Along with this salad, we served grilled tilapia, quinoa with tomatoes & parmesan, and sweet potato fries. This is a very versatile salad that's super simple to make and tastes great with anything!

Ingredients: (this served about 8, with leftovers since my brother and sister refuse to eat vegetables!)
4-6 tomatoes, chopped
2 large cucumbers, cut into slices & then fourths
1/2 red onion, chopped
1 cup kalamata olives, cut in half
4-5 oz. crumbled feta cheese
Balsamic vinegar dressing (*optional)

Chop all vegetables & olives and mix in a large bowl (this can be done ahead of time if needed). Before serving, add feta cheese and continue to mix. We served the dressing on the side so that people could add as much or as little as they wanted. (*I ate mine without any dressing and it was still great!)

Like I said, incredibly easy, but impressive taste!

(the whole meal)