|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.
Don’t overlook fruit brandies
These extraordinarily subtle sips are worth exploring.
Local, Sustainable, Delicious Recipes from America’s Great Chefs
Clams, mussels, oysters, and scallops
How to Create Local, Sustainable, and Secure Food Systems