1/2 English cucumber (this is the long skinny kind that comes in a clear wrapper)
2 small tomatoes (I used a yellow and a red tomato)
1 handful pitted kalamata olives
1/4 to 1/2 cup crumbled feta cheese
1/4 red onion (chop into small pieces so it is not too strong)
1 small head Romaine hearts
Top with a squeeze of lemon, fresh salt and pepper, and Ken's Creamy Greek Dressing. Couldn't be easier! Then on to the fish...
I top the salad with a piece of pan sauteed talapia. Here's the secret trick to my talapia...
Take the fish and run it through a shallow dish with white distilled vinegar just a second or two on each side. Then rinse in water and pat dry. I know it sounds crazy but this step gets rid of any fishy taste! Next season the fish with salt and pepper. Run it through 1 egg beaten and press both sides into panko bread crumbs. Saute over medium heat in 1/2 inch olive oil until golden (about 5 min or less) per side. Serve with a wedge of lemon. You can make this whole meal in 20 minutes... can't beat that!
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