So, as we all know, it’s March. But, apparently, California’s weather gods haven’t gotten the memo. It’s been sunny and warm every day, recently, so I’ve been finding myself craving summery things. Things like popsicles, swimming, doing nothing and yummy light salads. This salad is a double whammy, because it’s a variation on one that my childhood best friend’s mom used to cook for us all the time. It’s really simple and really yummy.
1 red onion, thinly sliced
1 cucumber, thinly sliced (we’re talking as thin as you can get.)
8 oz. feta cheese, crumbled
1/3 cup balsamic vinegar
2 tbsp EVOO
Salt and pepper to taste
Basically, you combine all the ingredients aaaaand that’s it. I like to make this salad a day ahead of time, or at least a couple hours, because the onion soaks in the balsamic and it softens and sweetens it. It is a really nice, crispy addition to a summertime meal, like a barbecue or…I mean does anyone eat anything but barbecue in the summer? Maybe a sandwich. Also you can eat this during the other seasons. It makes 4 servings and each serving is 5 Weight Watchers points. Enjoy!