Go Mediterranean with Fresh Tomatoes

When the first ripe tomatoes are on the vine, I make Greek Salad.  From my kitchen to yours, enjoy.

GREEK SALAD

Salad

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

Dressing

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.

About Luanna Diller

Luanna Diller's professional expertise includes nutrition, health behavior change, and wellness. She has three decades of experience in counseling, teaching and motivating thousands of clients to achieve healthier lifestyles. She is a wife, mom to two teenagers, Registered Dietitian and Christian women’s ministries leader. She is a creative cook, loves to dance and recently discovered a knack for hand making glass beads.
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One Response to Go Mediterranean with Fresh Tomatoes

  1. Pingback: No Cooking Required — Summer Salad Bar | Food and Faith for Women

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