This amazing recipe I founded at http://www.thetalkingkitchen.com/ and I love it. If you can’t find anything to dress, how about a mini Greek salad bruschetta for a snack, lunch, or full on dinner when you’re feeling lazy.
Ingredients (about 1/2 cup)
- I used all organic because we ate them with their skin/or were herbs.
Greek Salad
- 1 English cucumber, quartered then sliced into chunks
- 2 Roma tomatoes, diced
- 2-3 oz light feta cheese, crumbled
- 1.5-2 Tbsp finely chopped red onion
- 1/4 c. Greek dressing (recipe follows)
Greek Dressing
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp freshly squeezed lemon juice
- 2 Tbsp red wine vinegar
- 1.25 tsp fresh oregano, chopped
- 1.25 tsp fresh basil, chopped
- 1 small clove garlic (~1/2 tsp garlic paste)
- 1/2 tsp dijon mustard
- 1/4 tsp honey
- 1/2 tsp Himalayan Pink salt (substitute: sea salt)
- 1/8 tsp freshly ground black pepper
Optional
- Bread slices for bruschetta
- Garnish with a sprinkle of Himalayan Pink salt (substitute: sea salt)
