Remember that Lebanese Salad I mentioned on my menu plans and Slow Cooking Thursday recently? I think we're hooked. It's quick, easy, and sooooo tasty. I'm sure you figured that out since I put it on this week's menu plan, eh?
You just have to give this one a shot, gals. Tonight I'm going to make it with baked chicken, but the first time we made it we served it as the entree, with pita bread to sop up the marinade. This time I'll actually have it made well prior to dinner (I'm going to go start chopping cukes as soon as I'm done here!) so it will have time to sit and stew, so to speak.
This is a great way to get rid of produce if you've had a bumper crop of cucumbers and tomatoes in your garden or have been the recipient of someone else's bounty. Makes me wonder if zucchini couldn't be substituted somehow - we've all heard those horror stories of the neighbor who won't stop doing drive-by zucchini drops. ;-) Enjoy!
What You Need:
- 2 cucumbers, peeled and diced
- 4 Roma tomatoes, diced
- 1 red onion, minced
- 1/4 C fresh lemon juice
- 2 T EVOO
- 1/4 C black olives, sliced (use Kalamatas if you really like the Mediterranean style!)
- 1 C cubed or crumbled feta cheese
- salt and fresh ground pepper to taste
What To Do:
- Toss it all in a big bowl, add salt and pepper, and mix well.
- Put in the fridge to chill for a few hours before serving.
HOW easy is THAT? No heating up the kitchen if you're getting an end of summer heat wave this week!
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