It’s a new year and I’ve got new recipes for you! It’s been a minute or two since I’ve blogged, because I released a new book and podcast last year (those things are time suckers), and my kids seem to keep wanting me to mother them…and they leach a little time too. 😉

Many of you have asked if I’m going to food blog again though, and here’s your answer! I’ve missed this! Because it’s January and we’re all trying to shed what is under our holiday house coats (aka our muffin tops and the junk in our trunks), I felt it fitting to start off with my newest favorite salad I added into my repertoire this year. I don’t normally love dill or olives, but I don’t seem to mind them at all in this Greek salad. In fact, Dan and I polish off the big bowl it makes very quickly. It’s great for a light lunch, snack, dinner…maybe even midnight snack. Here’s what you’ll need to give it a whirl!…

2 medium english cucumbers, diced
1 lg yellow pepper, diced
2 C cherry tomatoes, halved
1/2 medium red onion, diced
1 Can chickpeas, drained and rinsed
1/2 C crumbled feta
1/2 C pitted kalamata olives, halved

Dressing:

1/3 C plain greek yogurt
1 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
1 garlic clove, minced
Small handful fresh dill, finely chopped
Salt and pepper to taste (about 1/4 tsp each)

Toss salad ingredients together in large bowl. In a separate bowl, whisk dressing ingredients together, and then incorporate together with salad.

Food Photography by: Rebecca O’Hara Photography