Summer Veggie Salad
This Summer Vegetable Salad is a quick mix of tomato, cucumber, pepper, and feta (among a few other way summery, healthy flavors).
Whenever I can’t think of a name for a recipe I ask the tulip-man, and he always comes back with a punny yet relatively non-descriptive title. Like, Goodness Gracious Grape Balls of Goat Cheese (goat cheese wrapped grapes).
And I probably should have consulted him for help with this recipe, because while it’s seriously so delicious (crunchy, creamy, herby perfection), it’s got a pretty lame title.
Summer Vegetable Salad. It’s summertime, these are vegetables, you make them into a salad. That’s the amount of creativity I have left after this week, sorry y’all.
But I swear, I’m channeling the creativity into something fun! I loved creating the 21 Day Vegetarian Reset last January, but it’s pretty gung-ho. If you want to whip your booty into shape, that’s the program for you.
But I realized that there’s a huge amount of folks out there (myself included) who just need easy vegetarian inspiration when it comes to dinner each night…so I want to help!
I spent all Saturday in a cafe scribbling out plans for what will be the the Cook it Fresh Meal Program. It’s going to be a month of vegetarian dinners that take under 30 minute and to make + grocery lists and other fun things!
Summer Vegetable Salad
- 2 tomatoes 1 cup chopped, 170 g
- 1/2 cucumber 1 cup chopped, 160 g
- 1 red bell pepper 1 cup chopped, 125 g
- 1 red onion 1/2 cup chopped, 75 g
- 1/2 cup feta 125 g
- 2 Tbsp olive oil 30 mL
- 1/4 cup fresh parsley 15 g
- 1 tsp lemon juice 5 mL
- 1/2 tsp honey
- 1/2 tsp oregano
- 1 clove garlic minced
- Pinch of salt and pepper
- Chop all salad ingredients to be equal-sized blocks. Toss together in a large bowl.
- Whisk together the dressing ingredients.
- Drizzle the dressing over the salad, tossing to evenly coat.