Here is the recipe I promised a few days ago. The dressing is quick and easy and you likely have all the ingredients, except perhaps the feta. At this time of year when I have lots of cucumbers and tomatoes in the garden, this is the perfect recipe for a colorful salad to accompany supper. This dressing recipe came from the Mennonite Girls Can Cook blog a few months ago.
equal amounts of chopped cucumber, tomatoes, red onion and green pepper (I use red pepper too, when I have one on hand) I try to cut them all roughly the same size.
Kalamata olives, optional
3 Tblsp. olive oil
3 Tblsp. fresh squeezed lemon juice
1 large clove of garlic, minced
1 tsp. lemon pepper
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 Tblsp. crumbled feta
Place all ingredients in a jar, cover and shake well. Place in refrigerator for at least an hour before serving salad, to let the flavours meld.
Shake and pour over vegetables just before serving. Toss and top with crumbled feta, to taste. Serve.
"We all eat, and it would be a sad waste of opportunity to eat badly." ~ Anna Thomas