My Greek Salad
- two hearts of romaine(had a bit of baby spinach that I added)
- feta cheese
- black olives
- sliced onions(I like to marinate them in the dressing)
- fresh tomatoes, cut up
For the dressing:
- 3- teaspoons red wine vinegar
- 2 tablespoons olive oil
- salt and pepper to taste
- a handful of fresh herbs like parsley, thyme or dill. minced
- a clove of garlic, minced
Preparation: mix dressing, add sliced onions to dressing, assemble salad and add dressing, serve!
The Garden is Open For Business!
Greek Salad with my favorite canned stuffed grape leaves!
Did I ever tell you I hate hot weather? I think I am allergic to it honestly. I know so many people pine for the hot weather: the bathing suits, the beach, the sandals. I do not. I burn, I am a very bad swimmer, and if I were ever to lie on a beach I would have to sit under an umbrella with 45 sun block on. Everyone has been talking about how great the weather was the past few days, and yet I am starting to dread summer already, but there is one thing that can not be beat in the summer in NYC—the evenings. There is nothing like eating outside with the noises of the city around you, whether it is at a bistro in the west village, a beer garden in Astoria or your own outdoor space. I just love the evenings of a NYC summer! It was too hot to eat inside, so we ate dinner for the first time in the garden. On the menu? Hot weather food, a lovely Greek salad accompanied by canned stuffed grape leaves and a home made pizza with mushrooms and sliced spring onions. If you are looking for a great homemade pizza recipe check out Cinnamon and Spice and Everything Nice‘s which looks fantastic!