As the temperatures rise (we're going on day #3 above 90 degrees here in Boston), I've been looking for recipes that are both light & substantive - a difficult task, sometimes - for lunches & dinners. When making lunches, I also must consider how well the meal will travel, as I often pack my lunch & eat it at work several hours later. This makeshift Peasant Salad satisfies all the above criteria. And it's tasty too!
Here's what you'll need (quantities will vary depending on how large of a salad you're making, so I'm leaving it open-ended):
Cucumber slices
Green & yellow zucchini slices
Red, yellow, and green pepper slices
Tomato chunks
Low-fat feta cheese
For dressing: Mix a 2:1 combination of lemon juice & olive oil
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