CWS4322
Chef Extraordinaire
Because there are cucumbers, tomatoes, and herbs in the garden, I whipped this up as a salad today:
1 large Eng. cucumber, seeded and cubed
2 large tomatoes, seeded and cubed
1 oz feta cheese, crumbled
Juice of 1/2 lemon
zest of 1/2 lemon
about 2 T each of chopped It. parsley, Greek oregano, basil, mint (a litte less mint than the other herbs), cilantro
about 2 T of chopped green onion tops
1 LARGE clove garlic, minced
Sea salt and ground black pepper to taste
About 2 T EVOO
About 1 T of white wine vinegar
Tossed everything together, let it sit about 30 minutes at room temperature. Serve on fresh-from-the garden leaf lettuce (or eat it just out of the bowl). Greek black olives are a nice touch as well as a splash of caper juice.
1 large Eng. cucumber, seeded and cubed
2 large tomatoes, seeded and cubed
1 oz feta cheese, crumbled
Juice of 1/2 lemon
zest of 1/2 lemon
about 2 T each of chopped It. parsley, Greek oregano, basil, mint (a litte less mint than the other herbs), cilantro
about 2 T of chopped green onion tops
1 LARGE clove garlic, minced
Sea salt and ground black pepper to taste
About 2 T EVOO
About 1 T of white wine vinegar
Tossed everything together, let it sit about 30 minutes at room temperature. Serve on fresh-from-the garden leaf lettuce (or eat it just out of the bowl). Greek black olives are a nice touch as well as a splash of caper juice.