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Yummy summer meal

I have been posting about our garden all summer long and while it's been fantastic to watch it grow, we got a late start in planting, so we are just now starting to get some veggies inside and in our bellies. Our neighbors, on the other hand, have had a bountiful harvest thus far and continue to graciously offer bags of glorious tomatoes, peppers, cucumbers and the like for us to enjoy.

My countertop has been so full of tomatoes that I have almost been struggling with how to use them all. Almost. Yesterday I broke out one of my favorite recipes that my dad passed onto me and tweaked it a little bit to make it a meal on its own. (Basically, I just added chicken.)

I'm not exactly sure where this came from, but knowing my dad, he found it somewhere and then threw in his own special touches to make it perfect. And perfect, it is.

Recipe cards make me way too happy.

Lebanese Cucumber Salad

1 cup cucumber, peeled & diced
1 cup roma tomatoes, diced
1 cup yellow onion, diced
1 heaping TBS garlic (minced or fresh)
1 tsp lemon juice
1/4 tsp freshly ground black pepper
1 TBS cilantro, finely chopped
1/2 tsp oregano
1/4 cup feta cheese, crumbled
1/4 cup plain yogurt (I used greek)
1 tsp balsamic vinegar
1 TBS olive oil

Combine cucumber, tomato and onion in a medium bowl. Add the rest of the ingredients and gently fold together until thoroughly mixed. Refrigerate until ready to serve.

This makes a perfect side dish, but if you want to do it my way, add about 1/2 - 1 lb. of shredded chicken breast meat cooked whatever way you like, but seasoned with salt, pepper and oregano. I have been eating it for the last 30 minutes with Pita Chips and let me tell you, it is YUM!


A fabulous twist on chicken salad that is so fresh, full of veggies and bursting with my favorite flavors. (Yes, I eat feta while I'm pregnant. You can take my alcohol and my caffeine, but don't touch my cheese!)


p.s. If you haven't already, take a stroll on over to Sisters Away to read a little more about my amazing dad who celebrated a birthday on Friday.



  

3 comments:

Kerry said...

Excellent! I have everything I need for this and we've got an overabundance of tomatoes and cucumbers at our house too. Thanks Sara!

Dennis said...

Actually, I conjured up this recipe from eating it at a restaurant in the Lebanese/middle east section of south Chicago with my engineering co-op student Kalid Elketib on a business trip. Sometimes I use plain yogurt as a dressing too. It is YUM!

mary said...

Made this for lunch today. WOW! What an awesome mix of flavors. But I really need a mint now.