• Feta and Fresh Veggie Salad

March 16, 2017

I took this dish to my neighbor friend one day. I just wanted to chat and catch up and she always has the wine so I brought a mostly healthy snack for two. As soon as we sat down her daughter came over and asked what we were eating; she wanted some. She announced how good it was and her brother had to have some too. Then the dad could not be left out so we actually had to set some aside so it wouldn’t be eaten. We all loved it so much that I went home and made even more. By the time I got back she had small bowls and fork ready. Suffice it to say, there were no leftovers. 

  • 1 Tablespoon - Tuscan Herb or Garlic Olive Oil
  • 1/3 small container - Crumbled Feta Cheese or to taste
  • 1 - English Cucumber, quartered and chopped bite size
  • 1 - Yellow squash, quartered and chopped bite size
  • 1 pint – cherry tomatoes, optional
  • 1 or 2 sprigs - fresh Rosemary, diced
  • 2 teaspoons - Rosemary Sea Salt – or to taste
  • 2 teaspoons - Ground pepper - to taste

 After chopping all vegetables; combine all ingredients in a medium sized bowl and mix thoroughly. Add or decrease the amounts of olive oil and sea salt depending on how many vegetable you use. Also, if you like your dish a bit more “cheesy” add more feta. Sometimes this cheese can be strong in flavor and sometimes you do need more. Don’t be afraid to experiment.

 *You can substitute the olive oil or salt for any other herbed flavor you prefer *