Greek Cucumber & Tomato Salad
6 Servings
6 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon fresh chopped garlic
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
1/2 teaspoon dill weed or 1 teaspoon chopped fresh dill
Salt and freshly ground black pepper
3 large plum tomatoes, seeded, coarsely chopped
1 English cucumber, chopped
1/2 red onion, chopped
1 bell pepper, chopped
1/2 cup pitted Kalamata olives
A heaping half cup crumbled feta cheese
DIRECTIONS
With a Mix-Stir, whisk the olive oil, lemon juice, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper.
Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Toss with dressing. Gently fold in feta cheese and serve chilled.
Recipe by Erin Burch
Registered/Certified Dietitian Nutritionist Erin Burch, MS, RDN, CDN is a registered dietitian nutritionist and certified dietitian nutritionist who maintains a private practice in Western New York. She encourages wellness through nutrition consultation and counseling, by integrating science-based nutrition with medical care and lifestyle, as a primary approach to both prevention and treatment. She specializes in weight management, pediatric nutrition, pre/postnatal nutrition, cardiovascular health, general wellness, and meal planning. She also counsels on vegetarian/vegan nutrition, sports nutrition, diabetes, and disease prevention. Erin has dedicated her career to revolutionizing food-as-medicine in treatment and prevention of disease.
