Greek Cabbage Salad

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

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.

Ingredients

Steps

1. In a medium bowl, toss the sliced cabbage with the oil, vinegar, crumbled feta, and thyme leaves. Season to taste with salt and a generous amount of freshly ground pepper. (Go easy on the salt, as the feta is salty already.) This salad can be served immediately or allowed to rest and wilt (the way I like it) before serving.

This content is from the Culinate Kitchen collection.