Change for the Feta - Summer Salad Month

I remember the first time I tasted Feta Cheese. It was the summer after my sophomore year in high school. That summer I had the opportunity to live with my Aunt and Uncle in Madison, WI. They helped me get a job in the pharmacology department where they worked that UW Madison. It was my first real job, and the experience definitely spoiled me. Who would want to work at a restaurant or do retail after and experience like that?

During mornings worked mornings in the pharmacology department office filing, organizing the department library, making copies, and sorting mail. In the afternoons I worked in my Aunt and Uncle's lab doing some basic duties, cleaning and organizing lab equipment and supplies, mixing up concoctions and feeling really cool because I got to work with grad students who actually talked to me.

Because my Aunt and Uncle were busy pharmacology professors, I made many of our dinners during my stay there. They gave me a ton of freedom to choose recipes and ingredients, but they also introduced me to foods I'd never experienced before. Feta being one of them. One of our favorite salads to make consisted of couscous, kalamata olives, tomatoes, cucumber, and feta on top. It was so simple we never needed a recipe. It's great eaten warm or cold and a perfect summer no-fuss meal. Athenos Traditional or Tomato Basil crumbles are great, but you can also use a block of Traditional Feta and make your own crumbles.