Greek Inspired Cold Salad

Now here is a salad that I believe I stumbled into purely buy chance and luck, but my family and former co-workers sure gave it a healthy thumbs-up. It's so simple, and incorporates many of my favorite foods, so of course I'm biased. Guess you'll just have to give it a chance and try it yourself! Actually, this combination of flavors is wonderful as a side dish, an alternative to traditional salads, or a light lunch on it's own. It compliments grilled lamb very well. We even tried the left-overs served over spinach leaves and it was fantastic that way too. I think it might be somewhat healthy too...oops!

Here is my recipe for my so-called

Greek Inspired Cold Salad

Combine the following ingredients in a large bowl:

1 can chick peas (garbanzo beans), rinsed and picked of skins (14-15 oz.)

1 can large whole black olives, drained and torn in half (14-15 oz.)

1/2 a large red onion, diced

1 large slice white onion, diced

1 large cucumber, skin on, diced

3 larger roma tomatoes, diced

Stir and add

1/2 C of your favorite balsamic vinaigrette dressing

1/2 pound of feta, crumbled*

Combine all in the large bowl, and eat now or let it sit overnight for the best taste.

*Note: use feta cheese that is as fresh and wet as possible, if you can buy it in water at a market, you are very lucky, we used to have that luxury in Memphis, now we have to get the chunk feta by Athenos (which is also more affordable by the oz than the precrumbled and tastes better too), which unfortunately does not compare to the Bulgarian feta at that little Mediterranean Grocery store on Park Ave. That was incredible feta!!! You carved off your own sized piece and fished it out of the milky water, and I've never tasted anything like it. It was beautiful, and it was cheaper. Sigh.

Well, try this recipe for the summer! Enjoy!