My Big Fat Greek Salad . . . Heh

First and foremost, folks…

I am a college graduate!!!!

I know, right?! How awesome/exciting/exhilarating/freakin’ fantastic/ is that?! Believe me, after sitting through all of those speakers at graduation I am ENTIRELY aware of the downturned economy and the ultra lame job market… I don’t care. Well, I guess I care a little, but I am so happy to have the opportunity to start pursuing my dreams!!!

Moving on, things are swell. Johnny and I (and Qunicy, too!) are settling well into our new Pennsylvania home. Of course, we still have quite a bit to get done but being that we’ve only been out here a week I’d say we’re doing great!

Though it was a bit on the rainy side this last week, I took advantage of the one sunny day we had and I made a delicious and refreshing greek salad (note the clever post title. heh.).

I didn’t have any tomatoes, so you won’t find any in my recipe. You also won’t find any lettuce in this recipe either. As a matter of fact, traditionally, you won’t find lettuce in any greek salad. Lettuce is a sign of impotency and an anti-aphrodisiac in Greek culture thanks to the mythological Adonis who was so beautiful he got the attention from all the ladies. When he started moving in on Zeus’s woman, Hera, Zeus punished him and turned him into a wilting head of lettuce…or something like that…Anywho!┬áMy recipe for greek salad is so simple to make! I served it with a toasted whole wheat pita and some hummus for a filling and nutritious lunch! YUM!

Greek Salad

  • 1 cucumber, peeled and diced
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 12 (or so) kalamata olives, pitted and chopped
  • 1/4 cup feta cheese, crumbled
  • 1 1/2 tablespoons dried oregano
  • 1/4 cup extra virgin olive oil
  • pinch of salt

Combine all ingredients in a large bowl. Add more salt, oregano, and olive oil to your liking.
Refrigerate 20 minutes before serving.

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