Wrong. The vegetables we actually eat in my house are pretty repetitive. Brussels sprouts, sometimes with bacon. Kale. A salad. Sometimes chard, if my garden is going gangbusters. Zucchini on the grill, if my husband feels like taking that on. Asparagus.
I got sick of salads the other day and needed to find something new. A quick flip through my Gourmet cookbook was disappointing. Really? No vegetables section? But a more detailed look revealed that a lot of the “Salad” recipes were not just lettuce at all, but a variety of vegetables thrown in a bowl with dressing, which was exactly what I was looking for.
I’ve made Greek salad before (most notably a quinoa version and a zoodle version), but I love the summery feel of this version. It’s super simple, just cucumber, tomatoes, olives and a few other items dressed with olive oil and a little oregano and garnished with little salty nuggets of feta cheese. It’s a great counterpart to anything from the barbecue, light and fresh and cool, offsetting whatever rubs and spices you’ve thrown on those dry ribs. Or whatever.
- 1 pint cherry tomatoes, halves
- 1 small red pepper, cored, seeded, sliced
- 1/2 seedless cucumber, halved and sliced
- 1/2 red onion, sliced very thinly
- 1/3 cup pitted kalamata olives
- 1 cup arugula
- 2 tsp oregano
- 1/4 tsp kosher salt
- 4 ounces Greek feta, crumbled or cut into little cubes
- 1/4 cup extra virgin olive oil
- pepper to taste
- So easy: just dump all of the veggies in a bowl, toss with salt, oregano, cheese and olive oil. Add pepper (and maybe more salt) to taste.