|Total Time||10 minutes|
I like to make this in summer when I have lots of fresh lemon thyme growing in my garden. This salad, with a plate of ripe tomatoes, tzatziki, a bowl of olives, and pita or whole-grain bread, makes for a light dinner on those hot nights when no one wants to cook.
|1||small head green cabbage (or half of a large cabbage), tough outer leaves removed, cored, and cut into thin slivers|
|4||Tbsp. extra-virgin olive oil|
|3||Tbsp. red-wine vinegar|
|5||oz. sheep’s milk feta cheese, crumbled|
|2½||Tbsp. fresh thyme, leaves removed, stems discarded|
|~||Salt and freshly ground black pepper|
This content is from the Culinate Kitchen collection.
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