la.foodblogging

It’s hot, so not only do we want to eat things refreshing, but we have to be watchful of waistlines that might spill out over our uber low cut jeans and belly baring tank tops. Salads are in order, but that doesn’t mean we need to eat iceberg lettuce sprinkled with olive oil and lemon juice. Flavor can come from lots of things like colorful vegetables, and of course dressings and cheese - just don’t go overboard. ;)

A simple Greek salad has red and green bell peppers, cucumbers, tomatoes, and red onions. The Greek-ness comes from Feta cheese and kalamata olives (for mine, I can’t help but add marinated artichoke hearts as well) and a simple vinaigrette (3:1 olive oil to red wine vinegar) that has added garlic and oregano. To make it a meal, add a lean protein like shrimp that has been marinated in lemon juice, garlic and herbs. I like to toss in some chopped Romaine, though the most traditional of Greek salads don’t do the lettuce.

By sarah (see more of her posts). You can find more of sarah's writing at her own website The Delicious Life