Dining Detour

Steve and I celebrated July 4th with some good old fashioned BBQing and fireworks. After the heat wave, hot dogs, and potato salads of the long weekend, we settled back into our summer salad routine. Our latest obsession, is this little number. Pair it with some hummus and toasted pita bread and enjoy some Mediterranean flair.

Greek Salad recipe: my own

Ingredients

• Mixed baby greens
• Two tomatoes cut into wedges
• One cucumber peeled and sliced
• 1/2 red onion sliced thin
• 1/2 can of sliced black olives
• 4-6 grape leaves – each sliced into 4 pieces
• 1/2 cup fresh feta cheese cut into cubes

Dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons lemon juice
• salt, pepper and oregano to taste

Instructions

Combine all salad ingredients into large bowl. Whisk the salad dressing ingredients together, pour over salad, serve and enjoy!

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