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This past weekend, after stopping at a friends dock for a catch up and a glass of wine, we motored over to our little cottage on the lake for the first time this summer. Meals while on vacation should be casual, straightforward and effortless, so I put together this simple salad, having already mixed the dressing while at home, to go with the filets my husband was grilling.

The next morning, with a perfect blue sky overhead, we took a family walk, lounged around reading, then headed down to the boat to take the kids tubing, swimming, and to another friends dock to visit and play with their lake toys – challenging our balance on the paddle board and our endurance with the sea cycle. Lunch was at a waterfront restaurant and after enjoying the break from the sun, it was time to return home, carrying our wet towels, empty ice chest, and great plans to return soon.


arugula salad with cucumber and feta


2 tablespoons tomato juice

1 tablespoon rice vinegar

1 tablespoon olive oil

1/2 teaspoon sugar

salt and freshly ground black pepper to taste



1/3 cup sliced, peeled cucumber

4 ounces crumbled feta cheese

2 tablespoons thinly sliced green onions

To prepare dressing, combine tomato juice, rice vinegar, olive oil and sugar, in a small bowl, stirring with a whisk. Season to taste with salt and pepper.

To prepare salad, combine the arugula, cucumber, feta cheese and green onions in a large bowl. Drizzle dressing over salad, tossing gently to coat.


Recipe adapted from Cooking Light, May 2003