I’m definitely a person who goes through phases with food. I’ll eat the same thing for days, or even weeks on end. Then I’ll get bored and start eating something new. This only applies to breakfast, lunches, and snacks. Dinner is something different every night. Except about once a week when we get Lebanese carry-out. That is a rut that we probably won’t be leaving any time soon. I think I’m in my current lunch rut because it is a summery meal and I’m really itching for some warmer weather. Michigan hasn’t been kind to us lately. (Although, we took a nice walk today, but the sun was deceiving–it was still quite cold!)

Tomato, Cucumber and Feta Salad

chopped English cucumber (you can use any type, but these are my favorites–you don’t have to peel them!)
chopped tomato
crumbled (in my case, reduced fat) feta cheese
balsamic vinegar
olive oil
salt and pepper to taste

Chop up your veggies, drizzle with balsamic, and spritz (or drizzle) with olive oil (I’ve been loving my new Misto that I found at TJMaxx). You could use a balsamic vinaigrette too. Sprinkle with salt and pepper if desired. I find that the feta gives enough saltiness for me, plus I’ve been trying to limit my sodium intake.

Don’t worry protein police, I enjoy this salad with some hummus and pretzels.