Garden Lunch Salad

My garden is still producing tomatoes and cucumbers and herbs and all kinds of good things. But the beginning of the school year always means that I have less time for cooking in the evening than I would like. My solution? Toss a whole bunch of delicious things in a tupperware, take them to work, and chop them all up there. If you don’t have a work kitchen, don’t worry. You can throw a salad like this together in just a few minutes. Measurements and amounts don’t really matter, either. Just try to balance out the your salty and savory with the sweet and the crunchy. The salad pictured above (along with a whole-grain bread heel and some hummus):

Amish paste tomatoes, halved
Small Kirby cucumber, sliced
fresh parsley
fresh basil
low-fat feta, crumbled
kalamata olives
sea salt and black pepper
white wine vinegar
olive oil

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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