I generally don’t publish back-to-back posts for the simple reason that “a little lunch” was created to be a tidbit, rather than a full-course-meal.
However, some things are SOOOO good, it would be a disservice not to share.
1 cucumber, peeled & sliced (I do the decorative peel thing…)
Salt, to taste
2 tomatoes, seeded & chopped (I used cherry tomatoes, quartered)
1/2 an onion, finely chopped
1 head of lettuce, washed, drained & torn
Olives (I used Kalamata, but a combo of black & green also works well)
8 oz. crumbled Feta or goat cheese
Extra virgin olive oil
Freshly squeezed lemon juice
Greek seasoning (I used Konriko, but Cavender’s is also yummy)
Combine cucumber slices and salt; let sit 30 minutes, then drain.
In a large bowl, combine lettuce, tomatoes, onions, cucumbers and olives; toss lightly.
In a small measuring cup, combine equal parts of olive oil and lemon juice; add Greek seasoning to taste. Drizzle over salad and toss again.
Add cheese (I prefer it sprinkled over the top); serve immediately.
The mysteries of the universe may elude me (yet), but it helps to ponder them over a tasty salad.
Enjoying life — whatever the translation may be,