Now that I have proven I’m dedicated to all things fattening, how about a sampling of how I eat when I’m not making delicious adipose-y delights.
My favorite summer light fare is Greek Cucumber Salad / Israeli Salad
Basically depending on what I have on hand, I make an Israeli Salad or the Greek Version.
- Olive Oil
Dice up the wegetables. Squeeze out some fresh lemon juice and toss lightly with olive oil. Season to taste. I wish I had precise measurements for this things but I don’t. It depends on the type of tomato/cucumber. I usually get, when the farmer’s market is too costly, roma tomatoes and hothouse cucumbers. I wish I could get delicious heirlooms all the time but hey, college student budget. My parents should be glad I at least ENJOY eating healthy things and spend the extra money to do so.
Anyway, I do a ratio of probably half those long hothouse cucumbers to 2-3 roma tomatoes. Only a tablespoon or two of the oil, one whole lemon for juice…again depending on size.
Now then, when I happen to have on hand some:
- Feta Cheese
- Fresh Mint
- Fresh Dill
- Red Onion
- Kalamata olives
The salad takes on a totally new, delicious and briny dimension! I call this my Greek Cucumber Salad. I guess I use about half a red onion with the same amount of tomatoes and cucumber as before, along with a fistful of herbs (mint and dill) and then I just toss in the feta/minced olives until it seems right.
Eat this up with a slice of homemade brioche and mmmmm, it’s an amazing snack or even a whole meal for summer.