Happy Monday! Hope you had a fantastic weekend!
This weekend we went to a bbq cookout at a friends house, and I took this salad. It uses all easy to find ingredients during the summer time. Requires no actual cooking and tastes better the next day. It’s a great side dish!
Its been hot here, so a salad that is served chill and requires no cooking means no extra heat to your house. And I love being able to use fresh ingredients that are in season. In fact, the cucumbers and tomatoes were from the farmers market since we didn’t get a garden put in this year
Total time to make this salad was probably twenty minutes. Maybe even less. No reason not to add it as a side to your next get together! Or to pack for lunches during the week which I’m doing with some leftovers.
My trick to finely mincing a fresh onion is the food processor. I just quarter the onion and toss it in. You can do the same thing with fresh garlic to easily mince it.
4 cucumbers (sliced lengthwise and chopped into bite size chunks)
1 ½ cups sliced grape tomatoes (halved and then halved again)
½ finely minced red onion
1 tsp minced garlic
5 oz container of Feta Cheese crumbles
1 tbsp. of fresh dill (roughly chopped)
Juice of one lemon
2 tbsp. of white wine vinegar
4 tbsp. avocado oil
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
½ tsp dried dill
Prepare all the ingredients for the salad in a bowl large enough to mix in.
Combine all the dressing ingredients and pour over the salad. Mix thoroughly.
Refrigerate prior to serving.
Taste before serving and adjust any seasonings.