May grey has given way to June gloom along the coast. The days start of cool and drizzly, the fog slowly makes way for rays of sunshine midday, and by the late afternoon the blanket of fog hovers along the coast. It makes for spectacular and dramatic sunsets! The extra moisture in the air is keeping the garden alive for a few more weeks before the heat of summer sets in and I just love enjoying family meals on our back patio surrounded by the fragrance of honeysuckle and roses. The last bursts of spring color and magenta sunsets inspired this easy summer salad. Serve it with some pita bread and humus for a light dinner or serve as a side with grilled chicken or flank steak. You won’t be disappointed!
Ingredients:
- 1 avocado
- 1 orange, red, or yellow bell pepper
- 8 oz cherry tomatoes
- 3 small persian cucumbers
- 2 medium size carrots
- 1/3 cup pitted black olives
- 4 oz crumbled feta
- balsamic reduction
- salt, pepper, olive oil
This recipe couldn’t be easier! Simply cut all vegetables into bite sized pieces, sprinkle with the crumbled feta, olives, and dress with salt, pepper, olive oil, and vinegar to taste. You can substitute regular balsamic vinegar but I find using a concentrated balsamic reduction (available in most good grocery stores) makes this salad extra rich and yummy.
Threemermaidskitchen 