This salad was inspired by one of my cousin’s favorite salads that she has made with me a couple of times. I usually make it without croutons but she would like you to know that it is much better with them. It’s simple to put together and really satisfying. It makes a great light lunch and can also be a perfect starter salad. Writing this one up is making me wish I had some lettuce so I could make it right now.
Salad #38 – Tossed Greek Salad
Recipe type: Salad
- Balsamic Vinegar
- Olive oil
- salt and pepper
- croutons (optional)
- Chop the cucumber and peppers into bite sized pieces. If the tomatoes are small cut them in half - if you are using larger tomatoes chop them into bite sized pieces as well.
- Place a bed of greens on each plate and top with the vegetables and feta cheese.
- Drizzle the balsamic vinegar and olive oil on top of each salad.
Did They Eat It?
Dana: Get your own salad, this one is mine. [It is possible I did not actually make this salad for anyone but me…]
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