On Saturday, I stopped by the State Farmer's Market to purchase ripe tomatoes, cucumbers, and a big red onion. Using those items with food I already had in the pantry and in the fridge, I made a big Greek salad for the fellowship meal at church. The salad consisted of romaine lettuce, tomatoes, cucumbers, red onions, black olives, feta cheese, bulgur wheat, dill, lemon juice, extra virgin olive oil with a dash of salt and pepper. I was pleased how flavorful and colorful it was. I used the leftover ingredients to make a couple of salads for myself this week.
