With a little toasted up leftover foccacia I made a meal out of two salads - both with a greek flair. First one was chopped fresh tomatoes - oh will I be sorry to see these go - adieu until next summer my love - tossed with kalamata olives, feta cheese a bit of basil, balsamic and olive oil - don't forget freshly ground pepper! Next was chopped cucumbers, spicy green peppers, fresh mint and tossed with a couple spoonfuls of plain greek yogurt and a drizzle of olive oil - hello lunch!
And never fear - I have "put up" (canning term from the olden days) plenty of tomato crush to get me by for the winter... soups and stews here I come!
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