We had a fantastic Easter – I hope you did, too! We went to Church on Saturday so Easter day was filled with cooking, eating and hiding Easter eggs. My girls (ages 10 and 8) are still as excited about hunting for eggs as they were when they were 5 and 3.
This was our afternoon. Fun!! I hope they want to do this for a few more years at least. I have to laugh because they wanted to spend their Easter money at Ulta this year. I just think when they go from the toy section at Target to the nail polish and lotions sections at Ulta that there won’t be too many more years of this. WAAHHHHHH #stopgrowingup
This Greek Salad is probably one of my favorite salads I have ever made and one I will be making often this spring and summer. Ina Garten comes through again! Although it is perfect as written, it is also a very versatile recipe. You could really add whatever mixture of veggies you like. I would even add some pepperoncini next time – yum!
Source: Food Network
- 1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch thick
- 1 red bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 pint cherry or grape tomatoes, halved
- ½ red onion, thinly sliced
- ½ pound feta cheese (cubed and not crumbled)
- ½ cup olives (Ina calls for Kalamata, but I used regular black olives because that is what I had)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ cup good red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup olive oil
- Chop your veggies and then add to a large salad bowl
- For the vinaigrette, combine the garlic, oregano, Dijon, vinegar, salt, pepper and olive oil. Mix thoroughly and then pour over the veggies. Add the feta and olives and gently toss until combined. Let the salad sit for 30 minutes to let the flavors combine. Serve at room temperature or chilled if you prefer.