Wearing myself out of a traditional salad with lettuce, I took a different route for lunches this week making more of a veggie salad. BYE lettuce! haha
If you can get to a farmers market or produce stand for the veggies in the recipe, I highly recommend. Fresh produce vs grocery store produce makes all the difference in flavor.
Ingredients:
- 1 large garden tomato, diced/seeded
- 2 small pickling cucumbers OR 1 large cucumber, diced
- 1 green bell pepper, diced
- 1 small or 1/2 large red onion, sliced
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 4oz container crumbled feta cheese
- 3 Tbs EVOO
- 2 Tbs red wine vinegar
- 1 tsp dried oregano
- salt/pepper to taste
In large mixing bowl combine first 6 ingredients and season with salt/pepper. In a separate small bowl combine EVOO, vinegar, and oregano. Pour over veggies. Store in fridge overnight.
This makes 3 lunch servings.
If you want lunch for the week, I'd recommend doubling the recipe.
