Sooooo it’s Thursday, and I have a totally beauteous salad to share with you – bursting with color and texture – that’s going to give you that extra umph to get through the rest of the week. And maybe springtime generally. Because it’s that good.
And I know exactly what you’re thinking: this is the best news ever. I totally agree [I know, I can’t believe I read minds now, either]. Supes impressive [supes as in: super. Like, totes as in totally. Amiright?].
Okay, I’ll stop.
But actually, we make this salad at home all. the. time. And it’s not that I’ve been holding out on you – swear! – I was just waiting for the perfect reveal. And with all of this warm weather, I’m 99.99999% confident there’s no better time.
I do have one disclaimer: I absolutely wanted you to see all of the gorgeous vegetables in this salad – and as soon as the pictures were over, truth be told, you couldn’t see any of them because of the amount of feta cheese I piled on top. Because #yolo. But if you don’t want to have a 2:1 ratio of cheese to salad, that’s okay too. But know that I’m totally judging. Just kidding. Kind of.
But honestly – we really do love this Mediterranean beauty. And whenever my best friend comes over, its the first thing she requests. It’s really. really. yummy. I mean, I think the sous chef used the terms ‘salady’ and ‘full of salad’ – maybe even ‘salad to the max’ – none of which do this thing justice. So you can pretty much ignore those adjectives, and simply take my word for it.
Now eat up!