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Easy-as-can-be 15 minute Greek cucumber salad with feta, olives and cherry tomatoes. This is totally my cup of tea, and I want to tell you why I think there should be a thing called the cup of tea scale. {Gluten-free, vegetarian and low carb.}

Easy-as-can-be 15 minute Greek cucumber salad with feta, olives and cherry tomatoes. This is totally my cup of tea, and I want to tell you why I think there should be a thing called the cup of tea scale. {Gluten-free, vegetarian and low carb.}

Silly me. Was it only a week and a half ago that I said that local cucumbers weren’t going to be available in Vermont for a while? Well surprise, surprise. Guess what we just got in our CSA? Cucumbers! So since I know you all would think it to be a glaring omission if I missed a Greek Salad post for Salad Month, I whipped one up in no time flat. Well, not exactly no time. But it only took me 15 minutes. And when you’re talking about something that is this delicious and fresh and totally from scratch, 15 minutes IS no time flat.

 

I just love this kind of recipe. I am so sad to see the end of May and leave salad month behind. When I posted this green bean and corn salad I mentioned that I was going to keep posting salads in June (dang it.) But I want to tell you a little bit more about why I want to do that.

 

This goes back to this crazy rant of a post I wrote back in March. In that post I talked about how I wanted to write a blog that I would want to read myself. That I wasn’t going to try to post something for the sake of it going viral.

 

I have another thing I want to add to this, and this is going to sound like I am stating the obvious. Not only should I write about topics about which I would want to read, written in a voice that doesn’t put me to freakin’ sleep, but the RECIPES should be ones I would really want to EAT.

 

Here is where I feel like I am about to announce that the Emperor isn’t wearing any clothes. But here goes. To be honest, sometimes I find myself posting recipes that I like, but are not exactly the kind of thing that really makes me go weak in the knees. Like lets say there was such a thing as a Cup of Tea scale. On that scale, a one would be I wouldn’t order that at a restaurant even if I was hungry, and ten would be drooling on keyboard and considering changing my middle name to honor that recipe.

To be clear, what I meant above about not going weak in the knees, is that sometimes, even if a recipe works, and it has good flavor and tastes great, it may only get a six or so on my personal Cup of Tea scale.

 

There are a few reasons I post these sixes.

 

The first is that there is always the hope that something I post will go viral. But, after blogging since 2009, and never quite breaking 100,000 page views a month, I have been guilty of trying to figure out what would go viral. And I have failed every time. At this point, I have pretty much given up any hope that will ever happen. In other words, my hope was to hit a ten on everybody else’s Cup of Tea scale. I suck at that.

 

Another reason is that I have been trying to keep a balanced line-up. Like making sure I don’t do too many of the same kinds of recipes in a row. Sort of like a food magazine. Each month I will try to balance out the content and include some of the following: a side dish, a main course, a soup, a salad, a gluten free recipe, a vegetarian recipe, a comfort food make over. You know what I mean? The jack of all trades… making everybody happy.

 

The third reason is that I’ve worried that if I posted the recipes that I truly craved, I would bore you all to tears because, truth be told, the things that earn a ten on my Cup of Tea scale are pretty limited.

 

Here’s what would happen if I only posted tens. You would see a lot of salad. Like a whole lot more than a month of salad. {Have I told you my mom used to pack me salads in my lunch box? I have always been this way. I eat a salad (or two) every day. I digress.}

 

You’d also see simple entertaining recipes, since we have people over a ton. I’d also do a lot of really simple grass fed beef, chicken and lean protein recipes. Like non-recipe recipes.

Easy-as-can-be 15 minute Greek cucumber salad with feta, olives and cherry tomatoes. This is totally my cup of tea, and I want to tell you why I think there should be a thing called the cup of tea scale. {Gluten-free, vegetarian and low carb.}

You’d see a ton of stuff like today’s Greek Cucumber Salad or variations of this Salmon and Slaw Recipe. In my world, those are my bread and butter.

 

Here’s the really big hairy naked Emperor part. The dessert posts would be pretty lame. I would just take photos of dark chocolate and the occasional Mi Del gingersnap or handful of raisins. That would get to be a little boring after a while, don’t you think? You wouldn’t see much baking, except around the holidays. This would be my first and last pie. It’s okay if you want to start crying now. I would be totally flattered.

 

Oh, and I would have to post about salted nuts and strong coffee a lot too. Maybe it should be a cup of Coffee scale?

Easy-as-can-be 15 minute Greek cucumber salad with feta, olives and cherry tomatoes. This is totally my cup of tea, and I want to tell you why I think there should be a thing called the cup of tea scale. {Gluten-free, vegetarian and low carb.}

In that crazy March rant post, I talked about the content needing to come from who I really am. I said, “ Blogging is a personal journey and I really feel like the more I focus on my own work, the more purely me my content is, the more good feedback I get.”

 

But it isn’t just about positive feedback or getting more than 100K page-views. It is about the richness of my own life. This year along with my two posts a week for the blog, I also have been working on my cookbook proposal, and doing a lot of freelance content development work. Being so busy has really brought to my attention that sometimes I put really really important things, like spending time with my daughters, on the back burner to get it all done. That bums me out and makes me grouchy. Especially if I am not cooking or writing about a ten. Let’s face it, pretty soon my girls are going to think I am lame and not want to spend time with me. Too late.

So more than ever, when I am considering the importance of my blog and where it fits into my life and the minutes in my day, I want to at least be developing recipes and creating content that fulfills me.

I am lucky enough to have gotten some really great advice from Kim. She told me, “Katie, you don’t have to have to go for the whole pie when you just want a piece of it.” This is so true.

So what I’ve decided is this. I am going to spend a little less time worrying about what other people think, less time worrying about page-views, and I am just going to cook the food I want to eat. Dang it! And make it look pretty, and take pictures of it. And if you like it too, that will make me happy. But if you don’t I totally understand, and we can still be friends.

 

I am guessing, that all of the recipes may not be tens, but there won’t be many sixes for a while. So you’ve been warned, you may just see a million more salads. In my 38 years I have yet to get sick of them.

 

Ahhh, {breathes a sigh of relief} suddenly I don’t feel so sad about the end of May and salad month. The whole calendar is my salad month now.

 

QUESTION
What would get a ten on your Cup of Tea Scale?

15 minute greek cucumber salad
Rate this recipe
Average: 2/5
16 ratings

Prep Time: 15 minutes

Yield: 4 servings

Serving Size: 1 1/2 cups

Calories per serving: 140

Fat per serving: 12 g

15 minute greek cucumber salad

Easy chopped cucumber Greek Salad with feta, cherry tomatoes, olives and red onion. With simple home-made dressing. Ready in only 15 minutes. Gluten-free, vegetarian and low-carb.

Ingredients

  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • 4 cups peeled chopped cucumbers
  • 1 cup halved cherry tomatoes
  • ½ cup mixed olives, pitted if desired
  • ½ cup thinly sliced red onion
  • 2 ounces crumbed feta cheese
  • 2 tablespoons chopped fresh basil

Instructions

  1. Whisk vinegar, olive oil, oregano, mustard, salt and pepper in a large bowl. Add cucumbers, tomatoes, olives, onion, and feta and stir to combine. Taste for salt and adjust if necessary. Top with basil.

Notes

2 grams fiber. 4 grams protein. 4 grams saturated fat. 6 grams carbohydrate.

http://www.healthyseasonalrecipes.com/15-minute-greek-cucumber-salad/