What an absolutely glorious day! 78 for a high and some wind just to please the whip my hair gods. As promised, today is Tasty Tuesday and have I got a salad for you. It’s my Grecian Goddess aka as Mediterranean Salad! Here is what you will need:
- 1 cucumber – or half if you have an empty nest, I prefer the English, less seeds
- 3 green onions
- a box of cherry tomatoes – cut in half if they’re big
- 1 can of organic garbanzo beans, or 2? – rinsed and drained
- a handful of fresh mint
- 1 package of feta cheese – crumbled
- about 6 seeded kalamatra olives – halved
Chop up the veggies: 
Start to make the vinaigrette:
- press 2 garlic gloves
- 3T red wine vinegar
- salt and pepper
- 1T Greek yogurt
- enough EVOO to taste
Toss in the feta (alright use non-fat if you must) and add the fresh mint last. If you don’t have mint, fresh basil will do nicely. Toss with dressing and serve. This salad tastes better the next day!
We added the first radishes from Bob’s garden. And I have to admit, I’ve got him on grill duty from now till the end of Fall. He grilled up some delicious local flank steak ( marinated with thyme and garlic and pepper) from Whole Foods.
Vegetarians, look away!
MountainMornings 
your domestically challenged cousin would like to know what EVOO is.
I would have thought this Rachel Ray abbreviation had made it into the Oxford English dictionary by now, but you are by no means the first to ask me this question….extra virgin olive oil! I know, how can something be “extra” virgin, right?