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Truman: Mom, can we buy Sour Patch Kids? No.
Charlotte: Mom, can I have some gum? NO, and now you’ve lost a privilege because I already answered you.
Other kid: Mom, can I have some candy? NO, OH MY GOSH, YOU ARE ALSO LOSING A PRIVILEGE.
Aaaand that’s when I realized I was yelling at someone else’s kid. I reacted before even turning around. The poor unsuspecting little girl in line behind us was innocently asking her mom for some candy (no doubt for the FIRST time) and the crazy lady in line starts losing it.
I think I will be shopping online from here on out, to spare innocent children everywhere.
The best thing about this super flavorful salad is that it’s stupid easy and done in 20 minutes, start to finish. A few simple ingredients get together in a simple, homemade vinaigrette, and suddenly, BAM! You’re lounging on the sunny coast of Mykonos, your hair fluttering in the breeze from the Aegean sea, your gaze resting gently on the sparkling blue water. You know, LIVING THE DREAM.
If you’re like me, you’re not going to Greece any time soon, but you can enjoy amazing Greek flavors. Eat this salad for an escapist lunch alone or take it to a BBQ and salad in style.
Here’s a quick overview of how to make this Greek salad (see the recipe card below for all the steps to making it).
Soak your onions in water for a bit to reduce dragon breath.
Here’s how I chop my tomatoes. Don’t slice all the way down.
I love fresh herbs. You could do any type that you like. I chose dill and mint.
I love how simple this salad is to throw together. It took me about 20 minutes start to finish. You don’t even need a blender or anything to mix the vinaigrette, just stir it up in a bowl. Make sure you emulsify the oil and vinegar properly by drizzling the oil in slowly while whisking constantly. If you dump it in all at once, it will never come together.
I used crumbled feta to make this salad, but next time I think I’m going to buy a block of feta and chop it into bigger chunks. Doesn’t that sound so good? Never enough feta!!!
Add some chopped bell peppers for even more crunch. Swap out the dill for fresh parsley. Use cherry tomatoes instead of regular tomatoes. Add a couple teaspoons of Dijon mustard to the dressing. Try black or green olives if you prefer them to Kalamata. Swap out the feta cheese for marinated fresh mozzarella balls. Add tender, crispy pepperoncini peppers for briny flavor.
Green Salad with Feta and Beets (The Fanciest No-Chop Salad Ever) « who likes chopping? No one that’s who. Make this fancy salad, no knife needed. Strawberry Cucumber Salad with Honey Balsamic Dressing « so unique and fun to serve when you have company. Loaded Cobb Salad Recipe with Bacon and Chicken « loaded with so many filling ingredients, you can serve it as the main and no one will mind. Grilled Tomato, Basil, and Mozzarella Salad (Caprese Salad Recipe) « a summertime favorite. Peach Arugula Salad from Ahead of Thyme Garden Bean Salad from Food Folks and Fun
