Greek Salad
This deliciously cool and refreshing salad is perfect for nearly any occasion and is enjoyed around the world. It’s best with fresh, seasonal vegetables, where its impact is extra crunchy and tasty.
Authentic Greek salad has no iceberg lettuce or bottled dressing. It’s just made of whole foods – cucumbers, bell peppers, tomatoes, red onion and feta cheese, diced relatively big. Cucumbers are primarily composed of water and almost devoid of calories, but still provide many important vitamins and minerals.
This salad will nourish your body and refresh your taste buds. Enjoy J
Ingredients:
1 cucumber
1 red bell pepper
1 yellow bell pepper
1 pint cherry tomatoes or 1 tomato
½ red onion
¼ cup black olives
¼ cup goat feta cheese (optional)
Vinaigrette:
2 cloves garlic, minced
½ tsp Italian seasoning
½ tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp extra-virgin olive oil
1 tsp maple syrup (optional)
Ground pepper and unrefined sea salt to taste
1. Largely dice the cucumber, red and yellow peppers, tomatoes and red onion.
2. Combine all the vinaigrette ingredients in jar and shake well.
3. Place the chopped vegetables and olives in large bowl with vinaigrette. Combine well. Sprinkle with feta. Serves 4.
Enjoy!
1 cucumber
1 red bell pepper
1 yellow bell pepper
1 pint cherry tomatoes or 1 tomato
½ red onion
¼ cup black olives
¼ cup goat feta cheese (optional)
Vinaigrette:
2 cloves garlic, minced
½ tsp Italian seasoning
½ tsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsp extra-virgin olive oil
1 tsp maple syrup (optional)
Ground pepper and unrefined sea salt to taste
1. Largely dice the cucumber, red and yellow peppers, tomatoes and red onion.
2. Combine all the vinaigrette ingredients in jar and shake well.
3. Place the chopped vegetables and olives in large bowl with vinaigrette. Combine well. Sprinkle with feta. Serves 4.
Enjoy!
Whole Food Sneak Peak:
Cucumbers
The cucumber (Cucumis sativus) is a creeping vine that roots in the ground and grows up trellises. Cucumbers are cylindrical in shape and come in many different sizes and lengths (generally around 6 and 9 inches). Skin color can range from green to white and may be ridged or smooth. The inside of a cucumber is a very pale green flesh that is dense yet aqueous and crunchy at the same time. The fleshy seeds are edible.
Cucumbers have a mild, almost watery flavour or a light melon taste. Sometimes they can have a bitter taste and is believed to be caused by the presence of an organic compound called phenylthiocarbamide. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour. A common practice in India includes slicing off the ends of cucumbers, sprinkling some salt and rubbing the now-exposed ends until it appears to froth, which supposedly removes the bitterness.
Fresh cucumbers are usually over 90% water, but still pack a lot of nutrition. The flesh is a very good source of vitamins A, C and folic acid. The hard skin is rich in fiber andcontains a variety of important minerals (silica, potassium, magnesium and molybdenum). The seeds provide the best source of vitamin E of all vegetables. They contain phytonutrients, such as beta-carotene. Almost devoid of calories.
Cucumbers are often recommended as a source of silica, a trace mineral that contributes to the strength of our connective tissue. They are used topically for burns or irritated tissues. They have a cooling effect. The ascorbic acid and caffeic acid in cucumbers prevent water retention, which may explain why they are topically helpful for swollen eyes, burns and dermatitis.
Choose organic or home-grown cucumbers, as these are one of the foods on which pesticide residues have been frequently found. If waxed or not organically grown the skin should be peeled.
Cucumbers
The cucumber (Cucumis sativus) is a creeping vine that roots in the ground and grows up trellises. Cucumbers are cylindrical in shape and come in many different sizes and lengths (generally around 6 and 9 inches). Skin color can range from green to white and may be ridged or smooth. The inside of a cucumber is a very pale green flesh that is dense yet aqueous and crunchy at the same time. The fleshy seeds are edible.
Cucumbers have a mild, almost watery flavour or a light melon taste. Sometimes they can have a bitter taste and is believed to be caused by the presence of an organic compound called phenylthiocarbamide. Cucumbers are mainly eaten in the unripe green form. The ripe yellow form normally becomes too bitter and sour. A common practice in India includes slicing off the ends of cucumbers, sprinkling some salt and rubbing the now-exposed ends until it appears to froth, which supposedly removes the bitterness.
Fresh cucumbers are usually over 90% water, but still pack a lot of nutrition. The flesh is a very good source of vitamins A, C and folic acid. The hard skin is rich in fiber andcontains a variety of important minerals (silica, potassium, magnesium and molybdenum). The seeds provide the best source of vitamin E of all vegetables. They contain phytonutrients, such as beta-carotene. Almost devoid of calories.
Cucumbers are often recommended as a source of silica, a trace mineral that contributes to the strength of our connective tissue. They are used topically for burns or irritated tissues. They have a cooling effect. The ascorbic acid and caffeic acid in cucumbers prevent water retention, which may explain why they are topically helpful for swollen eyes, burns and dermatitis.
Choose organic or home-grown cucumbers, as these are one of the foods on which pesticide residues have been frequently found. If waxed or not organically grown the skin should be peeled.
Give this deliciously crunchy and fresh Greek salad a try this summer!
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