Heart Easy™ Ultimate Athenian Greek Salad

Last week I harvested tomatoes (in November!) from our amazing tomato plant, lovingly named Lazarus, for a Greek salad. This morning from my garden in the front yard, I harvested a cucumber, basil, red and green peppers and an onion. I made an amazing salad for lunch all with home grown produce that I picked myself. Okay, there is something to be said for the California Coastal Indian Summer, but it’s November for crying tears and I can’t believe the bounty is still coming! It looks like there is one more round to go, so I should be able to enjoy this fresh salad one more time before Thanksgiving.
You can also enjoy this great salad by purchasing organically grown produce at your local markets.

INGREDIENTS

3 Tbsp cold-pressed virgin olive oil

1.5 Tbsp fresh lemon juice

1/2 teaspoon fresh chopped garlic

1 teaspoon red wine vinegar

1/2 teaspoon oregano

1/2 teaspoon dill weed

1/8 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

2 medium plum tomatoes, sliced

1/2 cucumber, peeled, sliced

1/2 small sweet onion, peeled, sliced and cut in quarters

1 bell pepper, seeded, coarsely chopped or thinly sliced

1/8 cup pitted black olives (low sodium), coarsely chopped

1/3 cup crumbled non-fat feta cheese

DIRECTIONS

Combine the olive oil, lemon juice, garlic, vinegar, oregano and dill weed and whisk together until blended. Add salt and freshly ground black pepper. (Can be prepared the night before if you like. Refrigerate, but allow it to become room temperature before using. Shake before using.)

Meanwhile, combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing and feta cheese. Serve immediately. Serve withed toast some whole wheat pita for a great treat.

Serves 2