When the first ripe tomatoes are on the vine, I make Greek Salad. From my kitchen to yours, enjoy.
3 tomatoes, medium, diced
1 cucumber, large, peeled and sliced
1/2 cup red or sweet onion, chopped
1/3 cup (about 12) Greek olives, pitted
4 ounces Feta cheese, crumbled
1/3 cup Seasoned Rice Vinegar
1 tablespoon white wine vinegar
2 teaspoons lemon juice
2 garlic cloves, minced
1/2 teaspoon oregano, dried
1/2 teaspoon basil, dried
2 tablespoons extra virgin olive oil
dash of fresh ground pepper
Place all salad ingredients in a medium bowl. Blend all dressing ingredients in a small bowl and pour over salad. Toss gently.Signature Recipe from Luanna Diller, RD
The “Going Against the Grain — Not Your Typical Weight Loss Advice” series of posts will resume after I eat my Greek Salad.