Last weekend friends visited for the weekend. We did some boating and then a backyard cook-out on the deck. My friend, Janelle, brought this salad YUM-YUM salad which was ideal for a hot, steamy summer day. Very refreshing.
Thanks, Janelle, for sharing the recipe.
Here are some tips on making this salad:
If making the day before, you don’t want it to get soggy, so this is how I prepped it:
Chopped all the Cucumber and Onion the night before, and ‘marinate’ the onion. Mix the ‘dressing’ the night before (yogurt, dressing, garlic, Italian seasoning) and stored in an air tight container.The morning of, chop tomatoes and add cucumbers, salt and pepper and put it into a serving bowl.
When time to eat, add the feta, onions, and dressing to the cucumber and tomato mixture and wawlaa! Add sea salt and ground pepper on the top once it is all mixed together.
Sidebar from Blimpy Girl: I had leftover salad the next day for lunch. I used a slotted spoon to scoop out the salad. It was delish!!