Salads don’t have to be complex to be interesting, nor do you have to make a big batch. In the summer when produce is fresh and packed with flavor, just cut a few of your favorite veggies, drizzle with a bit of olive oil, then top with crumbles of potent cheese and salt & pepper.
This was my lunch a few days ago (along with a big whole wheat pita & hummus).
Greek Salad for One
1 Persian/Japanese cucumber (the mini ones)
1 big heirloom tomato
chunk of good Feta, crumbled
drizzle of olive oil
salt & pepper
Pile ingredients on plate and eat. The salt & pepper are key here, as they bring out the flavor of your veggies.
To make this meal more substantial, add some canned tuna, salmon, or sardines.