Thanks to Randi for hosting her Recipe Box Swap. There is no theme this month, so I chose one of our favorite summer fares. I actually found this recipe in the food section of our paper. The best part about this recipe? Eating the leftovers in the whole wheat pita the next day. YUMMY!
Greek Village Salad
2 small green bell peppers, cored and sliced into strips
1 cucumber, peeled and sliced into thick rounds and quartered
1 small red onion, cut into thin slivers
3 medium tomatoes, cut into 1/2" wedges
18-24 Kalamata olives, halved
1 Tbsp. capers, drained
4 ounces feta cheese, crumbled
salt and pepper to taste
1/3 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
2 tsp. dried oregano
Place the peppers, cucumber, onion, tomatoes, olives, capers and cheese into a large bowl. Sprinkle lightly with salt and pepper, then with olive oil and vinegar. Crumble oregano over the salad and then toss lightly.
**Updated** We were in the midst of a killer tornado warning all last night and luckily, our immediate area was spared from any major damage. We did have crazy rain, hail and more scary wind than I have ever seen before. The kids slept through the whole thing, if you can believe it. Our friends the Buxtons took some great pictures during the storm you can see here. Have a good one!