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I made this salad to go along with my Chicken and Spinach Lasagna Roll-Ups last post. Serve as is, or over a bed of fresh spicy arugula or tender baby spinach. Heirloom tomatoes give the dish a special blend of colors, but feel free to substitute cherry or roma, or whatever you can find (keep the recipe out for those summer farmer’s markets too).

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Juicy sweet tomatoes mix well with the crunchy cucumbers, red onion and creamy feta cheese. When at Trader Joes I came across a variety mixed with Mediterranean herbs and thought it would be perfect for this dish. If leftovers happen, try salad wrapped in a wholegrain tortilla or pita with a spread of hummus and some mixed greens for lunch the next day. Add sliced turkey, chicken or beans if more protein is desired.

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By the way, this one is sooooo easy to make and pretty inexpensive. It looks gorgeous but a simple, quick addition to any meal and super healthy. Get your vegetables in and mix one up tonight!

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Heirloom Tomato & Cucumber Salad with Feta
serves 8

• 2 lbs HEIRLOOM TOMATOES (cherry or roma tomatoes), chopped
• 1/2 small RED ONION, thinly sliced
• 1 large SEEDLESS CUCUMBER (hothouse or english), chopped
• 2 tbsp OLIVE OIL, EXTRA VIRGIN
• 1 tbsp RED WINE VINEGAR
• 1/4 tsp OREGANO, dried
• SEA SALT AND PEPPER TO TASTE
• 2 cloves GARLIC, grated
• 6 oz FETA CHEESE with Mediterranean herbs, crumbled

*Gluten-free option: make sure your feta cheese is wheat and gluten free.

Toss together chopped tomatoes, cucumber and red onion. Drizzle with 2 T. olive oil, 1 T. red wine vinegar, 1/4 tsp oregano, 2 grated garlic cloves, sea salt, pepper and feta cheese. Toss to coat and chill until serving. Serve as is or over fresh arugula or baby spinach. Serves 8, serving size about 3/4 cup. Garnish with fresh chopped parsley or basil, if desired.

VARIATIONS: May substitute halved cherry or chopped roma tomatoes for heirloom. Try with crumbled goat cheese or fresh shredded Parmesan. If making dairy free leave out cheese and add extra olive oil and herbs.

NUTRITION INFO PER SERVING: 100 calories, 7g fat, 2g sat fat, 5mg sodium, 7g carb, 2g fiber, 4g sugar, 6g protein.

PRINT RECIPE – PDF

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