Taverna Salad

To take a page from Blair and Brandan, this post is about Christine’s Adventures in Cooking!  Today’s chapter: Taverna salad.

Yesterday, the lovely Vanessa went to the little deli downstairs in our office building and came back with a Taverna salad.  Murphy’s Deli is usually pretty gross, but this Taverna salad was DELICIOUS.

Murphy’s Taverna salad, according to the label:

• cucumber
• onion
• tomato
• kalamata olives
• feta cheese
• black pepper
• oregano

I decided to recreate it myself because I am trying to get more vegetables and this salad looked easy.  I made some modifications, and my Taverna salad is way better.

Christine’s Taverna salad:

• 1 whole cucumber
• 1/3 to 1/2 large tomato
• 1/3 to 1/2 red onion
• 1 tablespoon feta cheese
• salt to taste
• black pepper to taste
• oregano to taste
• 1 teaspoon olive oil

Mince, stir, and chill!  None of these measurements are exact because I started with small amounts and added to taste.  Obviously you can use whatever proportions of veggies or spices that you want.  I was surprised at how much oregano makes the flavors of the vegetables blend and pop.

Modifications from original recipe:

• used red onions instead of white onion
• left out olives
• added salt

This would also be great with black olives, corn, or dill.  Maybe I’ll try those ingredients next time!

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