Page 68 - The Mediterranean Refresh

INGREDIENTS INSTRUCTIONS

4 medium juicy 1. Slice the tomatoes into wedges or large chunks.
tomatoes, preferably Cut the cucumber in half lengthwise, then slice
organic
into thick half-moons. Thinly slice the bell pepper
⅓ English cucumber, into rings. LUNCH
partially peeled in a
striped pattern 2. Cut the red onion in half and thinly slice into

1 green bell pepper, half-moons.
cored 3. Combine the tomatoes, cucumber, pepper and

1 medium red onion onion in a large salad dish. Add a good handful of
½ cup pitted Greek the kalamata olives.
kalamata olives 4. Season with the salt, then pour the olive oil and THE MEDITERRANEAN REFRESH

pinch salt vinegar over the salad.
¼ cup extra-virgin 5. Give everything a very gentle toss to mix. Do
olive oil not overmix; this salad is not meant to be handled
1–2 tbsp. red wine too much.
vinegar
6. Finally, add the the feta blocks and sprinkle the
½ cup (4 oz.) Greek dried oregano on top. Serve with crusty bread if
feta cheese (do not desired.
crumble), or more to
taste

½ tbsp. dried oregano NUTRITION DATA FOR 1 SERVING:
Calories 169kcal Sodium 137mg
Total Carbohydrates 8g Potassium 102mg
Protein 6g Dietary Fiber 24g
Total Fat 14g Sugars 47g
Saturated Fat 4g Vitamin A 3% Daily Value
Polyunsaturated Fat 6g Vitamin C 8% Daily Value
Monounsaturated Fat 3g Calcium 12% Daily Value
Trans Fat 0g Iron 15% Daily Value
Cholesterol 25mg

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