August 24, 2013

Peanuts and Dried Cranberries Greek Salad.

 Yet another summer went by.

We spent the last 3 days of our trip in Paris. As cliché as it might sound, it’s an amazing city. I love its streets, its cafes and the ambience.

But arriving back to Montreal wasn't as bad as I imagined. I mean, of course I’m going through the pre-beginning-of-classes-syndrome, which, if you didn't know, is about seeing all the summer pictures and getting depressed.

The good thing is, when Victor and I were doing our check-in at the airport, they informed us that our flight to Montreal was over-booked. They ended up placing us in the business class! We got a huge pillow, a fluffy blanket, big reclining seats and the best part, a menu for the meal!

The sensation of going on first class without paying for it reminds me of another awesome feeling: arriving to your house after 2 months and having a completely empty fridge. Sounds weird, but I love getting a whole bunch of new food. Not that leftovers are not yummy, but having to cook everything from scratch is great.

PS: Now that I’m back in Montreal, I should be back on posting twice a week with new yummy healthy recipes!

Serves 4, 15 minutes

-2 cucumbers
-2 cups of baby plum tomatoes
-1/2 a big red onion
-200g feta cheese
-3/4 cup cut olives
-3 tablespoons peanuts
-2 tablespoons dried cranberries
-1 tablespoon olive oil
-1 teaspoon oregano
-Pinch of salt

-Chop cucumbers in small squares.
-Cut the onions in slices.
-Chop the tomatoes in half.
-Cut the feta cheese in small squares.
-In a medium bowl, mix all ingredients and serve. Enjoy it!

Recipe inspired by Salades, 50 recettes faciles, Academia Barilla