A simple vegetable salad isn’t usually what you see around here on our last blog post before Christmas, but I have to say- there comes a point toward the end of December every year where I’ve just eaten SO much naughty-yummy stuff that I simply crave something fresh and clean and good-for-you delicious.
I had this same experience when my husband and I were on our Alaskan Cruise a couple of months ago. All-you-can-eat food, 24 hours a day, is a perk I should not be allowed to have free rein with! There was just SO much great food, and of course I gravitate toward treats and baked goods. My most favorite place to eat on the Ruby Princess, hands-down, was The International Cafe. They have tons of different pastries and baked goods (like this assortment we ate on our balcony one day) but also really great sandwiches and salads.
It was definitely the place we ate the most and they had this salad there that I LOVED. After gorging myself on pastries, the fresh mix of peppers and cucumbers and tangy-salty feta was so perfect. I ate plates and plates of it! I took a picture and wrote down some notes about it so I could re-create it at home and today seemed like the perfect day. So if you’re feeling a little fluffy like I am and are needing an influx of veggies- this is for you! this works great at parties and potlucks because it just gets better as it sits around.
The trick to a salad like this is cutting everything into the same-size pieces. You don’t want giant peppers and little tiny bites of tomatoes, ya know? Aim to cut everything in roughly the same size and mix them all in a bowl.
The “dressing” on this salad is simple and flavorful. You don’t need to overcomplicate a salad like this. I use garlic olive oil, white wine vinegar and fresh lemon juice, along with oregano, parsley and salt and pepper. Just toss it all in the bowl and mix it up.
Very last of all you’ll add some squares of feta. I don’t use the crumbled feta because I feel like it gets messy in the salad and kind of turns to mush. Grab a whole square like this one shown, and then just cut it into little bite-sized pieces.
Gently toss everything together and you’re good to go!
Fresh vegetables and tangy feta with a bright flavorful dressing.
- 1 red bell peper
- 1 yellow pepper
- 1 orange pepper
- 1 cucumber
- 1 small red onion (or about 1/2 large)
- 2 tomatoes
- 2 tablespoons white wine vinegar
- 1–2 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1 small clove garlic or 1 teaspoon minced from a jar
- 1 teaspoon dry oregano
- 1/2 teaspoon black pepper
- salt to taste
- 1–2 tablespoons chopped flatleaf parsley
- 4 ounces whole chunk feta (not crumbled)
Cut peppers, cucumber, onion, and tomato into equal sized pieces and place in mixing bowl. Add vinegar, lemon juice oil, garlic, oregano, parsley, pepper, and salt. Stir to combine. Gently cut feta into bitesize pieces and mix into salad.