Mediterranean Tomato Salad
This is my version of a Mediterranean staple. It’s a family favourite served all year round. In the salad pictured here, I used organic heirloom tomatoes.
2 stems of fresh organic basil leaves (about 12 leaves)
12 Greek Kalamata olives, pitted
½ cup crumbled feta cheese
3 Tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon lemon juice
2 pints organic grape tomatoes (2 small boxes)
or
6 – 8 organic tomatoes cubed
1 organic onion, peeled, halved and thinly sliced
or
1 bunch of green onions diced.
Salt and pepper to taste
Stack the basil leaves, roll tightly and slice thinly – set aside.
Slice or chop onions – set aside
Chop whole tomatoes or if using grape tomatoes, slice once on the diagonal – set aside
In a large bowl, combine the tomatoes, olives, onions and feta cheese. Toss gently. Sprinkle the olive oil, lemon and balsamic vinegar on top. Separate the basil pieces and add to the salad. Toss one last time … sprinkle with coarse salt and pepper to taste.
Serves 4 – 6
Tags: Celiac Disease, food allergies, food intolerances, food sensitivities, gluten free, grain free, legume free, salad, tomato, tomato salad, tomatoes, wheat free