These months make it so easy to feel like an amazing cook. The fruits and vegetables of the summer are vibrant and flavorful, tempting and satisfying. While I hate turning on the stove or preheating the oven, I love peeling, chopping and assembling a perfect summer salad to go with anything grilled, especially something like a perfectly tripped boneless leg of lamb. This salad is exceptional and the result of tossing together vegetables that were ready to turn any day and odds and ends in my fridge. As a result, variations are strongly encouraged!
Heirloom Tomato and Feta Salad
You will need (but variations are encouraged)
2 c. heirloom tomatoes (minis sliced in half, large chopped)
1/2 can garbanzo beans, drained
1/2 large cucumber, peeled and chopped
handful of pitted kalamata olives, sliced
juice of 1/2 lemon
olive oil (about 1/4 c.)
salt and pepper to taste
handful of feta crumbled from a block
Combine tomatoes, beans, cucumber and olives. Add lemon juice, olive oil, salt and pepper and toss to combine. Mix in feta.