Lifestyle Recipes Wellness

Spring lunches


Spring lunches

While we’ve previously shared some of our beloved dishes for fall and winter, our culinary journey never really ends. At Reve Today, we’re always on the hunt for new, delicious, and nutritious recipes.

In today’s fast-paced world, finding time to cook can be a challenge, especially with busy work schedules. But let’s pause for a moment and consider the pleasure and benefits of preparing your own meals. Cooking can be a delightful and even therapeutic experience, even in the midst of a hectic day.

So, join us as we explore the flavours of each season. Our culinary adventures extend well beyond those times. Cooking is not just about nourishing the body; it’s about nurturing the soul. Let’s savour the art of cooking and the joy it brings, one dish at a time.


  • 2 cucumbers, diced
  • 4 tomatoes, diced
  • 1 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted
  • 1 cup feta cheese, crumbled
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish (optional)


  • In a large bowl, combine the cucumbers, tomatoes, red onion, olives, and feta cheese.
  • In a separate bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  • Drizzle the dressing over the salad and toss to combine.
  • Garnish with fresh basil or parsley if desired. Serve chilled.

Have you found inspiration to whip up something special in your kitchen? Whether it’s a hearty winter stew, a vibrant spring salad, preparing food is an expression of creativity and love.