Basil and Feta salad.
This is a quick delicious salad to whip up when it’s too hot to cook! Oh soo slimming and very alfresco! The secret flavour comes from Goats milk Feta combined with salad dressing and basil for a creamy taste! The Attiki Goats milk one is the best: we’re not doing a Greek salad here so the feta shouldn’t be dry. Non! It should be still in its milk and soft and moist.
You need what ever it is you want in a salad.
Open the fridge and peer in and you might be inspired! Or toss in a bowl:
A mixed leaf salad
Some thinly sliced red capsicum
Some chopped cherry tomatoes
Some asparagus (do I have to say cook it?)
Some chopped potato (Hello? is the Pope Catholic? Cooked and cooled!)
Anything else that takes your fancy like beans or corn
Chop up the goats milk Feta into bite size pieces
Chop up some basil leaves. Yes, I know tearing them is the proper way but smaller is chicer this time!
Pour over a delicious vinaigrette and toss!
Add more feta cheese if necessaire!
Serve it all on its lonesome with crusty bread and a white wine or 2!
What more do you want after a swim on a hot summers night!
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