Cast This a Side

May 12, 2010

Today’s recipe was thrown together at the last minute, as I scrambled to find an interesting side dish for last night’s dinner.  I was somewhat prepared, having picked up some cherry tomatoes, basil and a red onion at the store (my inspiration deriving from the bruschetta topping at Mother’s Day brunch last Sunday).  The result was a sort of Italian-Greek salad hybrid, minus any lettuce.  But the upside is that it will compliment most entrees of Western culture’s cuisine, from fish to chicken, beef to lamb; and it leaves the door open for many additions as you see fit.  Enjoy!

Eric’s Snazzy Side Salad

(serves 4)

2 tbsp. lemon juice

1 tbsp. red wine vinegar

2 tbsp. olive oil

2 pints cherry tomatoes, halved

½ red onion, sliced very thin

1 scallion, diced

1 clove garlic, sliced very thin

1 tsp. oregano

¼ tsp. black pepper

½ tsp. salt

¼ cup fresh basil leaves, shredded

1/3 cup Feta cheese

In a small bowl, whisk together the lemon juice, vinegar and olive oil until blended.  Combine all remaining ingredients in a salad bowl.  Mix in the dressing until coated.  Eat!


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