I had my first one at Charlie's, a little cafe at the entrance of Hayden Library on ASU's
campus. I've been hooked ever since. It's insanely simple to make, taking all of five
minutes to throw together. It's also full of flavor, juicy, delicious, and healthy.
Chop up tomatoes and cucumbers in big chunks. Then, dice a tiny bit of yellow bell pepper
or sweet onion -- enough to lend a little flavor. Add salt and pepper. Toss. Plate it. Top
with finely shredded feta.
The moisture in the vegetables makes the feta melt in your mouth. And because the feta
is so fine, the flavor becomes really mild. Serve with crusty bread like this store bought
rosemary loaf. I make it for dinner, but it could also work as lunch or the salad portion of
a multi-course meal.