i’ll just leave this right here…

i can’t help it ~ i think veggies and vinaigrette in a martini glass are the most beautiful thing ever.

okay, 2nd to my hub’s martinis.

works of art.  seriously.

but i’m off the sauce so a greek salad will do.

here’s how to make this fabulous spring brunch/lunch/snack food!

GREEK SALAD CEVICHE

make your vinaigrette first, in the bottom of a large bowl.

• 2-3 tablespoons red wine vinegar
• a pinch of sugar or honey
• salt and pepper
• chopped basil
• 2 cloves garlic, finely chopped
• 1-2 teaspoons dijon mustard or stone ground mustard
• 1-2 teaspoons dried oregano

whisk together, then drizzle in some olive oil ~ 2-3 tablespoons ~ until emulsified.

full disclosure ~ i don’t ever measure any of this ~ i’m just giving you some general-idea measurements, but everyone is different.  maybe you hate mustard.  so use less.  more garlic?  do it!

then, chop and drop in the following:

• cucumber
• bell pepper (either use all green pepper or a mixture of red, yellow and orange)
• red onion
• tomatoes
• kalamata olives

stir and throw in the fridge until you’re ready to serve.

just before serving, add:

• feta cheese
• more fresh basil
• some fresh cracked black pepper

serve in a martini glass to class up the joint!!!

you can always get creative ~ add artichoke hearts or use green onions instead of red onion, etc.

this lasts in the fridge for about 3 days.

unless you’re like me and you can’t stop eating it.