Greek Salad with Herb Marinated Feta
Put a layer of feta chunks in the bottom of a pint sized mason jar. Top them with a sprinkle of the herbs and a scritch of fresh ground pepper, and repeat until you get to the top of the jar.
Cover with olive oil and store in refrigerator overnight, or on the counter for a couple of hours. Take feta out of the refrigerator a few hours before you start cooking to continue to marinate at room temperature. If your olive oil solidified in the refrigerator, that’s okay, it will liquify again as it warms up.
Place all the salad ingredients in a large bowl and gently toss together. Add salt and cracked black pepper to taste. Really, that’s it. This salad lasts a couple of days in the refrigerator, but that’s only happened once or twice when The Boy was working a lot. Otherwise, it’s gone.
Enjoy this amazing salad alongside my Greek Chicken Skewers with Tzatziki Sauce or alone with a big fork!”