Greek Salad

Signs of spring have just begun to appear here in Chicago bringing with it the thoughts of warm weather and long sunny days.

Spring also reminds me that summer is coming and that it is time to prepare for swim suits and shorts…which means healthy eating and exercise. Mikey signed up for the Chicago Marathon in October and healthy eating has become a priority as he gets geared up for training.

So here’s a nice, healthy recipe to celebrate the new season. This salad is fast, delicious and can be altered depending on the vegetables and herbs you have on hand. Toss them all in a simple vinaigrette and you have a light lunch or dinner salad!

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Recipe: Greek Salad


2-3 Small Cucumbers or 1 Large Cucumber, Diced

3/4 Cups Cherry Tomatoes, Sliced

1/4 Cups Red Onion, Diced

1/2 Cup Kalamata Olives, Sliced

1/2 Cup Crumbled Feta Cheese

6 Tablespoons Olive Oil

2 Tablespoons Fresh Squeezed Lemon Juice

1/2 Teaspoon Fresh Chopped Garlic

1 Teaspoon Red Wine Vinegar

1/2 Teaspoon Oregano

1/2 Teaspoon Dill Weed

1/2 Teaspoon Cayenne Pepper (optional)

Salt and Pepper to taste


Chop, dice and slice cucumber, tomato, onion, olives and feta.

Place in a medium bowl.

In a small bowl, combine olive oil, lemon juice, garlic, vinegar, oregano, dill weed, cayenne and salt and pepper.

Pour sauce over vegetables and mix until well coated. Adjust spices to taste and serve!

NOTE: You can add or subtract many of the ingredients depending on what you have on hand. You could add peppers, asparagus,

black olives, etc.


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