Greek Chopped Salad

Last night I made my husband’s favorite salad.  While he was once again proclaiming how much he loved to eat this, he thought to ask, “have you ever blogged this?”  Well, the answer was no.  I guess it is just so simple and something I really didn’t have a “recipe” for, so it never occurred to me.  So, at the last minute, literally, he’d already taken a few bites, I photographed it. 

GREEK CHOPPED SALAD

3-4 roma tomatoes, diced into 1/4 in. pieces

1/2 white or red onion, diced in similar size to tomato

1 cucumber, skinned and seeded, diced

1/2 cup good feta cheese

juice from 1/2 of a fresh lemon

2 tsp. good olive oil

Kosher salt and fresh ground pepper to taste

Directions:  Mix everything in large mixing bowl.  :-)

OPTIONAL ADD INS:

capers, chopped kalamata olives, green pepper,  fresh dill or oregano

The beauty of this “recipe” (which is obviously not my photo- LOL) is that you can really throw whatever into it that you want and there is no set amounts. I’ve done it with all of the optional ingredients, and with none.   Since Scott loves tomatoes and cucumber, I’m heavier handed with those.  The key to a “chopped” salad is to cut ingredients into similar sized pieces whenever possible.  This is such a light dish, that it makes a refreshing side to a heavier meal.  It will also be a great way to use up tomatoes this summer, for those of you that grow your own. 

Chase picture of the day:

Enjoying a swim in Bartlett Lake last weekend.