Tweaking a salad of sorts- input would be appreciated!
i'm making this salad. i'm combining, so far, diced seedless cuke, peeled; diced tomato, 2 kinds/colors on those; cheese, (i'm debating feta purchased in a brine, then crumbled, or a sharp provolone, cubed), i've already gotten a hunk of salami for cutting into chunks. then i'm adding both drained, sliced jarred olives & kalamatas, whole. then olive oil, bottled oregano, a chiffonade of basil. crusty hunks of bread as an accompaninant. i'm debating adding an acid- vinegar (uncertain of the type yet, i own several kinds, or citrus juice/zest.) this is if the salad is too salty.
input would be very appreciated. additional ingredients, critiqueing, suggestions, ingredients i ought eliminate. thanks!
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-