Greek Salad

Hi. I’m alive.
I apologize for totally and completely falling off the blogging train. For whatever reason, I can’t seem to keep my room clean for more than 3 hours, can’t stop listening to this song, and can’t make recipes that are worthy of blogging. Throwing vegetables on top of some kind of grain has been my go-to for the last few days. I live a pretty exciting life.
But now, it’s time to spice it up. Set aside the homework, the bills, the stress that is constantly gnawing at your soul and sanity, and make time to make a fresh and delicious meal. I would like to say you should start making soups and warm things but uh.. this whole weather thing? I think Mother Nature is confused. Isn’t it fall? And not summer?
Okay, just making sure. So, instead of cursing this 80° weather, I’ve decided to embrace it. One last hoorah. I pulled out my cut-off jean shorts today, played that song on repeat about 47 times, painted my toenails teal blue, and put back the sunroof. There might have also been some ice cream involved. You know, to cool me down from the heatwave.

Greek Salad
Adapted slightly from The Talking Kitchen

Salad:
1/2 cucumber, chopped
1/2 tomato, chopped
1/4 c feta cheese
1/4 c red onion, chopped
1/4 c kalamata olives

Vinaigrette:
3 tbsp canola oil
2 tbsp lemon juice
2 tbsp red wine vinegar
1/8 c dried oregano
1 tbsp fresh basil, chopped
1 garlic clove, minced
1/2 tsp dijon mustard
1/2 tsp honey

1. Combine salad ingredients.
2. Combine vinaigrette ingredients. It will make extra. Pour desired amount on salad.

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