Tuesday, March 17, 2009

Greek Salad and Balsamic Vinaigrette

It's finally getting warmer, so we decided to take a break from the hearty foods we've been accustomed to all winter and opt for something light. This Greek salad was a simple option that we were able to put together with some leftover vegetables from the pizza we made the night before. Sitting out on the deck in the sun was a nice change and brought up a new set of ideas for other summertime meals.


1 English cucumber

1 yellow bell pepper

1 red bell pepper

2 large handfuls baby spinach

1 red onion

1 large red tomato

Artichoke hearts marinated in oil

Feta cheese

  1. Cut the cucumber in 2cm slices, cut the bell peppers into long slices, slice the tomato into wedges, and cut the red onion into really thin slices (add as little or as much as you want... I only added 3 slices since I’m not a huge onion fan. Put in a large bowl. Add spinach
  2. Rip apart the artichoke hearts and crumble feta cheese on top. I also added some of the marinade that the artichokes were in to the salad because it tastes so good

Salad dressing:

4tbs olive oil

2-3tbs balsamic vinegar

1tsp Dijon mustard

½ tsp diced garlic

Salt and pepper

  1. Mix everything together really really well.
  2. Add salt and pepper to taste

1 comment:

  1. I am NOT a student, but a lady of 'a certain age' but also a mother of a nine year old. Well done, I am really pleased I discovered your site, you have some great food, and it's nice to know that there are kids out there interested in eating good food and just not getting wasted - I was a kid who didn't eat good things and got wasted! Hence, a number of years on, I am enjoying cooking now. Bon appetite!