I just made this salad, not even 20 minutes ago. Generally, I don't automatically jump on to my computer to post, but my husband is taking a nap and Morgane is watching TV... So I thought I'd squeeze this in. Afterall, the weekend is coming up and it would be a shame for you guys not to have this recipe on hand in case you decide to grill or entertain.
The Ultimate Summer Salad
- 1/4 cup grapeseed oil (you can also use extra-virgin olive)
- 1 lemon
- 1 lime
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 3 cucumbers
- 6 roma tomatoes or 3 medium slicing tomatoes
- 1/2 small purple onion
- 6 oz reduced-fat block feta
In a large bowl combine the oil, juice of the lemon and lime, salt, pepper, and oregano. Whisk until the vinaigrette becomes opaque and taste for seasonings. Set aside while you prep the rest of the ingredients.
Peel the cucumbers. I like to leave a little peel to add some splash of dark green color and also some fiber. Cut the cucumber in half, lengthwise, and remove the seeds with a spoon. Cut each half in half again, lengthwise, and then cut the long pieces into 1/4 inch cubes. Repeat for all the cucumbers and then place them in the same bowl as the vinaigrette.
Cut the tomoatoes to a similar size as the cucumbers and put them in the bowl. Slice the onion into thin half moons and add to the bowl. The feta should also be cut into small cubes about 1/4 inch. If you'd like bigger chunks of feta, you will probably need more than 6 oz so the salad looks of equal proportions. With a large spoon toss the ingredients so they are all coated with the vinaigrette. That's it!
The salad can be eaten straight away, but tastes better after all the flavors have a had a chance to incorporate, about 30 minutes. It can be stored in the refrigerator for a few days, but I'm sure it will be finished much sooner than that. HAVE A GREAT WEEKEND!