It’s clearly warm weather season, because this is the third week in a row of me making a salad, which is pretty unusual. But I was really craving one, and I kept coming back to this Mediterranean Salad that comes from Rachael Ray. It’s simple, straightforward, and healthy! And clearly this urge for a Mediterranean Salad was mutual last year as you’ll see below when I look back at past recipes.
Another true test of a great weekday or evening recipe is when I have nearly everything on hand. Off I went to the grocery store and picked up a cucumber, grape tomatoes, and some fresh oregano. I love the living herbs you can buy in the store. Isn’t my oregano so cheerful?
The name Mediterranean Salad pretty much sums up the flavors in this salad…and I have to say, I’m pretty proud of myself that no pasta or rice made an appearance. I do love my carbs after all! With that being said, cucumbers, grape tomatoes, Kalamata olives, fresh oregano, and feta cheese are the main ingredients, and as you can imagine they all worked really well together!
This was such a quick salad. Just chop up the ingredients, combine everything in a bowl and toss with some extra-virgin olive oil and red wine vinegar. Ta da, you have yourself a fresh, healthy salad in no time. In fact, I made this over my lunch break 2 days ago and had tons of time to spare!
Like many of you, I’m looking forward to the Memorial Day weekend to relax and spend time with friends and family. And with that there is always food, good food, to be exact. So if you’re looking for a great salad to take along to a cook out or party, where you aren’t going to feel guilty filling your plate with all of the food…then this just may be the dish for you.
In fact, I think I hear some leftovers calling my name right now. Better go answer that call. And you’ll definitely want to click here for the recipe and step by step (super easy) instructions.
A look back:
One year ago: Learning to Love Salads – Part 7: Mediterranean Quinoa Salad
Two years ago: Cooking with Rhubarb!