We love to eat Greek salads during the spring and summer. Of course, they’re good all year long, but the spring and summer harvests of cucumbers and tomatoes… Mmmmm…!
1 head Romaine, chopped
1 large cucumber, peeled and cut into chunks
1-2 Roma tomatoes, seeded and cut into chunks
2-3 (or more as preferred) thin slices red onion
1/2 bell pepper (green or yellow), sliced and cut into large chunks
Kalamata olives (as many as you like!)
1 thick slice of feta cheese, crumbled
a splash of olive oil
a splash of balsamic vinegar
salt & pepper to taste
Divide first seven ingredients among 2-4 large bowls; then add oil, vinegar, salt, and pepper. I recommend some thick, crusty bread as a side. Delicious!