Eat Comfy, Go Lightly

So the weather has been really crazy in CA these days. Yesterday it was cold and rainy and today it was 80 degrees. Since I am guessing there a few hot days left, I decided to make a really refreshing greek salad that uses alot of vegetables. After my trip to Greece this summer, I fell in love with greek salad, but whenever I had it was always covered in olive oil. I think this recipe’s dressing tastes delicious with just a teaspoon of olive oil.

Greek Salad

2  ripe tomatoes chopped (preferably tomatoes on the vine)

1/2 a hot house cucumber chopped in 1/2 thick slices

1/4 cup kalamata olives

1/4 cup tablespoons onions cut into thin slices

1 teaspoon olive oil

juice of 1 lemon

1 minced garlic clove

1 tablespoon red wine vinegar

1/2 teaspoon salt

1/4 teaspoon pepper

Combine the tomatoes, cucumbers, olives and onions in a bowl. In another bowl make the dressing by combining the olive oil, lemon juice, minced garlic clove, red wine vinegar, salt and peper. Whisk all the ingredients together until well incorporated. Pour dressing over vegetables and make sure all ingredients are mixed together. Greek salad is also great with feta cheese, but I was trying to be really healthy and wanted the salad to be really fresh so I didn’t add it. If you like it though, feel free to!

This entry was posted on Thursday, October 15th, 2009 at 7:54 pm and is filed under cooking and recipes, Greek, salads, Tudy, vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.