One of my favorite things
...is the first Greek salad of the summer. The Lone Oak Ranch sells mostly almonds, raisins, citrus, and stone fruit seasonally at my hospital market but they occasionally offer other goodies. On their tables were luscious red tomatoes. I immediately thought of Greek salad.
Use any kind of cucumber and forget to pay attention to the amounts. Just do what seems right. The longer I cook, the less I pay attention to exact amounts of ingredients.
Servings: 4
Ingredients
- 1 pound mixed tomatoes of different sizes, shapes and colors (be sure to include some cherry tomatoes)
- 1/4 red onion, sliced very thin
- 1 small cucumber, about 1/3 lb, peeled and thinly sliced (You may or may not need to peel the cucumber depending on which type you can find at the market.)
- 2 ounces feta cheese
- 12 fresh basil leaves, torn into small pieces
- 16 Kalamata olives, pitted and halved
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 large clove of garlic, minced then mashed with a little salt in a small bowl
Directions
- Core and slice the bigger tomatoes into 1/2 inch rounds.
- Halve the cherry tomatoes.
- On a platter, arrange the sliced larger tomatoes, add the onion, followed by the cucumber.
- Top with the cherry tomatoes, crumbled feta, basil and olives.
- Whisk the olive oil and vinegar into the garlic paste.
- Season with salt and freshly ground pepper to taste.
- Dress the salad and be prepared for a treat.
Nutrition information (per serving)
- Calories: 146
- Total fat: 3 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 312 mg
- Total carbohydrate: 8 g
- Protein: 4 g
- Dietary fiber: 2 g
- Total sugars: 4 g
Note: Nutrition calculation does not include added salt. You can reduce sodium by using fewer olives or less feta.