Thoughtsthatgothroughmybrain

I made a great cool fresh salad tonight for dinner.  It was 107+ degrees today and we needed something COOL to eat.  We ate this with BBQ Brisket, potatoes and Garlic Bread.

Greek? Salad

Greek? Salad

Vinaigrette:    1/4 cup Olive Oil

                            3 TBLS Red Wine Vinegar

Main Ingred:

3- tomatoes                                                                                                            

1- Red Onion                                                                                                                   

1/2- Cucumber                                                                                                               

2- Bell Pepper (the more the color the prettier)**

Kalamata Olives (greek)  to taste (Maybe 1/2 Cup? I sliced mine into halves)

1/4 lb. Feta cheese, crumbled or sliced–1 Cup?

2 TBLS. Fresh Basil

Mix Veggies and pour vinaigrette over the top…Refrigerate and let marinate at least 30 minutes.  

ALL of this is to taste…this is just approximate amounts. I heard Raymond’s mother say, “that a good cook doesn’t need a recipe”!

**Just a note. Did you know Green Bell peppers are not ripe?  Have you ever had a tummy ache after eating them? That’s because they are not ripe.  This is also why they are cheaper at the grocery store.  Bright reds, oranges and purples, etc, take longer on the vine, therefore more expensive to grow.