summer salad #4

Get thee to the Greek


If you’re lucky to find yourself at a cottage this summer, here is the perfect
salad for a leisurely lunch on the dock. It packs a little sweet, a little salty and a big punch of protein with tuna, chickpeas and feta. After her first mouthful,
Alison declared me “the queen of salads.” Now you can be queen, too.

Greek salad with tuna and strawberries

organic mesclun
dill cucumbers
yellow pepper
cherry tomatoes
red onion
oil-cured Beldi olives (black olives with wrinkled skin)
feta cheese
canned tuna

for the dressing:
extra virgin olive oil
balsamic vinegar
maple syrup
dijon mustard
dried oregano

Eat with good friends and enjoy the view!