|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
|From:||Eat Clean Diet|
4 large ripe tomatoes- chopped, preferably vine ripened
2 medium cucumbers- seeded and cut into chunks
1 small purple onion or Vidalia onion- peeled and chopped
2 T fresh cilantro- chopped fine
4 oz. low-fat feta cheese- crumbled
2 cloves garlic- passed through a garlic press
2 T dried oregano
2 T fresh lemon juice
1 T extra virgin olive oil
2/3 c pitted black olives
Sea salt and fresh ground black pepper to taste
|Directions:||Find a brightly colored decorative bowl for serving this salad. Place first six ingredients in the bowl. Rub the oregano between your hands and sprinkle over the vegetables. Drizzle lemon juice and olive oil over the salad. Add olives and toss gently.
*Make it a Greek Pasta Salad: Measure 1 c pasta, such as macaroni or fusilli. Bring 4 c water to a boil and cook pasta until al dente. Rinse under cold water and drain well. Place in large serving bowl. Add above mixture and toss until vegetables are uniformly distributed. You may find you will have to increase the amount of lemon juice and olive oil in the pasta version of this recipe. Add sea salt and black pepper as necessary.