This salad was a highlight of a Memorial Day weekend barbeque, which also included lamb chops on the grill and Near East red pepper quinoa and rice .

The Salad (serves 4-8, depending on how much salad people like…)

4 medium cucumbers, peeled and diced

2 small bunches of radishes, thinly sliced

several cups of  baby greens (I used a very full bag of greens from the market)

1 cup crumbled feta cheese

2 tablespoons chopped mint

The Dressing

stir together:

Juice of one lemon

2 tablespoons red wine vinegar

1 teaspoon dried oregano

salt and pepper

gradually whisk in:

1/4 to 1/2 cup olive oil

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