Greek Salad

I think it's the fact that summer is SO CLOSE so being here (as I sit writing this with raindrops pounding the windows), but I have been dreaming of tomatoes. Big, juicy, bright red tomatoes that only need a sprinkle of salt to accompany them. (Or a sprinkle of sugar, if you are my grandpa!) But for those I will have to wait for a few months (and don't even get me started on peaches), so for now I will be content with cherry tomatoes, which you can find pretty much all year at the grocery store. My current favorite way to dress them up is in a fresh Greek salad, which is great with chicken kebabs or pita bread and hummus, but also makes an excellent (and healthy) lunch on its own. This isn't the most classic of versions, as I have adapted it to my preferences (I don't like olives, ok?? I know, it's weird) and changed the ratios a bit. Feel free to adapt as you would like. Greek Salad (adapted from Bon Appétit)

10 oz cherry tomatoes, halved

1/3 red onion, chopped

1 large cucumber, seeded and chopped

1/3 cup capers

1/2 cup parsley, chopped

1 teaspoon thyme or oregano

1 1/2 tabelspoons red wine vinegar

3 tablespoons olive oil

4 oz. feta cheese, crumbled

Mix tomatoes, onion, cucumbers and capers in a large bowl. Add parsley, thyme, vinegar, and olive oil and season well with salt and pepper and mix. Crumble feta cheese over, then let sit for 2-3 hours at room temperature before serving.

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