I’m a creature of habit.
That being said, I’m a little embarrassed to admit I’ve been having the same salad for lunch almost every weekday for literally the past 5 years since my family and I vacationed in Santorini, Greece. We rode the burros up the side of the island, walked through the town sampling local volcanic soil wines, olive oil and olives, relaxed on the black sand beach, and ended our day having a delicious late lunch overlooking the Aegean Sea.
It’s a happy memory I get to enjoy each lunchtime when I recreate the simple Greek salad I loved years ago, sans lettuce. I have made some additions and ingredients change as I don’t always have a stocked fridge but it’s basically the same as I had it years ago…
couple fresh tomatoes, sliced
1/4 cucumber, chopped
red, yellow, and orange mini peppers chopped
1/2 an avocado, cubed
a few pieces of turkey or chicken
Kalamata olives are my one must have ingredient, if I’m all out I’ll have a sandwich
olive oil, drizzled over the top
*yummy bread is a great way to soak up leftover olive oil and feta*