Recipe: Greek Salad

Not usually my favorite thing – this greek salad was a happy accident when I didn’t have the right ingredients. No kalamata olives or onions to overwhelm – the result is lighter and more balanced than most I’ve tried. The mint is key. I could make this every day.

Greek Salad
Serves 2 as a main, 4 as a side
1 cucumber
2 tomatoes
1/4 cup of feta cheese
6 fresh mint leaves
2 stalks of fresh parsley

Dressing
1 clove of garlic
Juice from 1/4 lime
1 tablespoon oil
2 teaspoons balsamic vinegar
Salt & pepper

Peel, seed and chop the cucumber. Seed and chop the tomatoes. Rinse and chop the herbs. Combine ingredients in a large bowl. For appearances, you might add the feta last – but I think it tastes best to add at the start.

Next, the dressing! Microplane the garlic into a small bowl. Add the lime juice, oil, vinegar, salt and pepper and whip with a fork. Dump the delicious, garlic-y dressing over the cucumber mixture. Let it sit for a few minutes and serve.