Crunchy goodness

I recently went engagement ring shopping with a dear friend. Fine jewelry has never been her thing, and it was very amusing listening to her describe the many styles of diamonds we encountered. While she tried hard to remember technical terms like "pave" and "cushion cut", she ultimately resorted to referring to the diamonds as "sparklies", as in "I like this ring with all the sparklies around it".

As I looked over the following recipe, that story came to mind because when I think of this chopped salad, the best terms that come to mind are "crunchy goodness". I guess sometimes, the most simple explanations are just the most effective! (Because really when it comes down to it, aren't diamonds just sparklies?!)

Anyhow, I credit my old roommate Leah with turning me onto this delicious (and yes, crunchy) salad. The best part is that you can toss in whatever crunchy veggies you have on hand. And depending on the ingredients, it often tastes even better the next day! (The exception is when you use tomatoes, because they can get a little mushy. If you are planning to refrigerate, I suggest adding the tomatos right before serving.)

Chopped Salad

Any/all of the following:
1 cucumber, cut into 4ths lengthwise and then diced
½ cup grape or cherry tomatoes, cut in half
¼ cup olives (black or kalamata), chopped
¼ cup chopped red onion
1 red or yellow bell pepper, diced
Handful of crumbled feta cheese (optional)
1 tbsp Olive oil
1 tbsp red wine vinegar
Squeeze of lemon juice (optional)
Salt and pepper

Cut up vegetables and toss with feta, oil and vinegar and lemon, if using. Drizzle with olive oil and vinegar and let sit for 30 minutes. Can be made the night before, lasts for a few days. It is extra delicious with toasted pita bread. Sometimes I rip the bread into little pieces and toss with the salad, and sometimes I just enjoy it on the side.