Mediterranean Salad

Remember my “burger bar”last week? One of my favorite concoctions that came out of it is this Mediterranean Salad. In fact, with a few lamb meatballs, this is the perfect light lunch or dinner. I put John in charge of the vegetable cutting which is why it came out looking so perfect. It takes him forever, but he has knife skills like no one else I have met.And, while we didn’t have any, I think kalamata olives would be the perfect addition to this dish. So, I added them to the recipe below. The nice thing is this could be as complex or as simple as you want, and if you don’t have a John to help out with the chopping, do it in the food processor.

The food processor, while horrible to clean, is always my friend when I want to get all vegetables chopping quickly. Now that I live at home, the food processor has a permanent spot on the counter as mom shows me the many ways she can use it. Mincing garlic, chopping cucumbers, its versatility is really amazing. Maybe I will get a new one as a housewarming present. Hint, hint, mom!

Mediterranean Salad

Serves: 2

2 cucumbers

1 large red onion

2 tomatoes

1/4 cup kalamata olives

1 tablespoon olive oil

1 teaspoon salt

2 teaspoons pepper

1 teaspoon oregano

1/2 cup feta cheese crumbles

Peel the cucumbers and chop them. Place the diced cucumber into a large bowl. Dice the red onion and add it to the bowl. Dice the tomatoes and olives and add them to the bowl. Add olive oil, salt, pepper, and oregano. Toss well. Stir in feta cheese crumbles and serve.

I highly suggest adding the lamb meatballs on top. Ground lamb, breadcrumbs, and an egg, rolled into balls and baked until cooked through. Add some meatballs on top…it’s the perfect easy dinner or lunch, without a lot of extra time.

Until the next time the oven is on…