Somewhere recently I saw a recipe for grilled feta based Greek salad. It failed to tell you that grilling meant over open fire, not grilled on a pan. Then you just get melted cheese. However I can tell you that it was delicious. And just because it was handy and about to go over the edge…I added avocado. Which just upped the yummy factor.

I cut up some cherry tomatoes, cukes, and red onion and tossed with canned and rinsed chick peas and some olive oil, red wine vinegar, salt and pepper and dill.

I cut some giant greek olives up for garnish and taste. Those pits are hard to get out….

I plated it all up on some butter lettuce. I wish I could remember what I served it with…I’m sure it was some kind of grilled meat!