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 Greek salad. Check out this totally simple recipe I first posted in 2007. Use any kind of cucumber and forget paying 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 lb 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 oz feta cheese (Having reviewed feta recently in the Chronicle, Janet Fletcher prefers Greek or Bulgarian)
  • 12 fresh basil leaves, torn into small pieces
  • 16 Kalamata olives, pitted and halved
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp 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” 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
  • Fat: 12 gm
  • Saturated Fat: 3 gm
  • Trans Fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 8 gm
  • Fiber: 2 gm
  • Sugars: 4 gm
  • Sodium:  312 mg (without added salt- can reduce sodium by using fewer olives/less feta)
  • Protein: 4 gm

Contributor

Preston Maring, MD