In the south, summer is here! We love salads and we eat them all summer long. This one is cool, tasty and my family loves it. Ed (my husband) jokingly calls it “Stop Bath Salad” referring to one of the chemical processing steps in black & white photography . He still loves it and will take a serving in his lunch if it is made up. Being colorful, makes a pretty display on a dish or bowl. Perfect for summer outings, reunions, picnics, buffets, pot luck and cookouts. It is best made up the day before, but still tastes good eaten the day it is made.
- 2 large cucumbers, quartered and sliced
- 1 pint of small grape or cherry tomatoes, halved
- 1 red onion, sliced (optional)
- 1 can of black olives, drained & halved or chopped
- 1/2 cup of feta cheese
- 2/3 cup of olive oil
- 2/3 cup of red wine vinegar, I prefer the garlic flavored. Recently I have only been able to find it at Walmart, and it is the Walmart brand. Some Publix brand red wine vinegar will have a garlic flavor, but not all Publix will carry it.
- 1 package of veggie/multicolored pasta cooked according to directions and drained
- 1 T of salt free greek seasoning
- Cracked pepper to taste
After the cutting up the vegetables, combine all the ingredients in a large bowl. You can adjust the seasonings to taste. If it seems a little dry, add more oil and vinegar.
This recipe will serve an army and is easily halved if you need a smaller amount. Will last about 3 days refrigerated.
You can eat this with a meal, a snack, take to a pot luck. It is a great salad!