So finally, after some time apart, I got back.  Me and the kitchen made up, for a little while at least.  And it was a Greek Salad loaded with salty Feta that brought us together.  Oh yeah, and sixteen pounds of strawberries that needed to be dipped in chocolate.

Again with the healthy.  It’s almost too much.

Greek Salad

Serves 4

1 large cucumber, (3/4 lb.) cubed

1 or 2 fresh tomatoes, (½ lb.) sliced

½ red onion, sliced very thin

2 tablespoons olive oil

1 tablespoon balsamic vinegar

½ teaspoon dried oregano

Salt and pepper to taste

½ cup crumbled French or Greek Feta

2 pita pockets

1.  Combine cucumbers, tomato, and onion in a bowl.  Whisk together the olive oil, vinegar, oregano, and salt and pepper.  Pour dressing over vegetables and toss.  Sprinkle with feta, if using, and then serve.

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