My July Ina recipe was Middle Eastern Vegetable Salad. I found this one in my newest Ina cookbook, How Easy Is That?.

I had fresh tomatoes (either from Christy's garden or the farm stand) left from our taco salad night the evening before, which was a treat. With the tomatoes, the recipe calls for English cucumbers, garbanzo beans, green onions, parsley, mint, and basil. I got to use the basil from my own plant :) And, of course feta :)

For whatever reason, I tend to be drawn to these Greek flavors. This salad had many of the same flavors that the Roasted Shrimp and Orzo salad had, though I like that it was lighter and more veggie based. It was delish and super easy. I think it would be a great salad to bring to a cookout or a potluck, too... different, but not crazy.

Next time, I think I could cut the feta in half... it was just a bit too much and I think I would enjoy it even more with more cucumber and less feta. It would help the calories and fat, too.