Recipe
This serves two.
Dressing
1/4 cup good olive oil
3/4 teaspoon garlic powder
3/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
3/4 teaspoon sea salt
1/2 teaspoon onion powder
1/2 teaspoon Dijon mustard
1/3 cup red wine vinegar
Juice of half a lemon
Directions
In a bowl whisk briskly together all the ingredients until well blended. Cover and store in the fridge so that all ingredients can get happy together.
Salad
6 red cherry tomatoes ( used the organic baby roma that is my favorite)
6 yellow cherry tomatoes
1/4 piece of red onion
1 small cucumber (1/2 an English cucumber)
6 seedless kalamata olives
1/2 cup of chickpeas wash and drained
1/2 cup of feta cheese
salt (optional)
Directions
Prepare all your vegetables by washing and cubing into small bite size pieces.
Add all vegetables and chickpeas to a bowl. Sprinkle half the feta in the bowl. Toss.
The salt is optional to you, as the dressing contains salt and the cheese will add a bite as well.
Plate your salad and pour the dressing over it. Chill at least 30 minutes prior to serving. Just before serving sprinkle the remaining feta on top. Enjoy!
