One of the things I find difficult about being a stay at home mom is making friends. No regular workplace to go to and meet people, no work related trips or classes. But sometimes, you do get lucky. Last year, I met Eve. Both our sons were starting Kindergarten and we would go to the school to pick them up, as they finished earlier than the older kids. As we waited in the school yard for the boys to come out, we would strike up conversations about this and that and whatever. We hit it off right away and became fast friends. Now, as other stay at home moms know, you sometimes need to get outside the house in order to stay sane. So when the kids have days off from school, we use that opportunity to get together, make lunch, have coffee and wonderful conversations. Having grown-up conversations, for a stay at home mom, is almost like winning the lottery, seriously.
On one of those no-school days, the kids and I went over to Eve's for lunch and she had made this wonderful salad with cucumbers, tomatoes, olives, onions, feta and a homemade vinaigrette. I was sure my kids would taste but not necessarily like the salad. Boy, was I wrong. They loved it! Tom even requested that I make it again just a few days after our visit! And every time he asks for it he calls it Eve's Salad, so that's what we call it now! So thank you Eve, and here's to new flavors and good friends!
Eve's Greek Salad
1 seedless cucumber, cubed
300g of cherry or grape tomatoes, quartered
125g of feta cheese, crumbled
1/2 of a red onion, diced
1/4 cup of sliced, pitted black olives (or more to taste)
for the vinaigrette:
1 tsp Dijon mustard
1 tbsp Balsamic vinegar
1/2 tsp dried oregano
1 small garlic clove, finely minced
1/4 cup of extra virgin olive oil
Salt and pepper, to taste
In a large bowl, mix all of the salad ingredients together. Set aside while you make the vinaigrette.
In another bowl, mix everything but the olive oil. Whisking constantly, slowly drizzle the olive oil into the other ingredients until everything is mixed well.
Mix some of the vinaigrette into the vegetables, to taste. Serve with a baguette or some pita bread.
Note: You might not need to use all of the vinaigrette, it all depends on how you like your salad. You can keep any leftover vinaigrette in the refrigerator for a few days and use it for other salads or simply drizzle it on slices of tomatoes.