While visiting his parents recently, my husband managed to leave with almost everything left in their garden. It was a lot of stuff, and I already made good use of all the kale (see this recipe for a Chopped Kale Salad).
Now I’m using up the last of their tomatoes and cucumbers – most of which my husband ate on the drive home. But he kindly left enough to make this gorgeous salad.
I planned on roasting the tomatoes, but in typical Chicago fashion, the weather changed overnight from quite chilly to hot and humid. Not a good day to turn on the oven.
A simple, chilled Mediterranean salad seemed perfect for a hot, late-summer afternoon. Good bye tomatoes and cucumbers. You were delicious!
For those following Dr. Fuhrman’s Eat To Live program, this recipe complies with the life plan. The feta cheese and/or oil will count as your daily “cheat”.
P.S. Here’s a pic my husband snapped before grabbing all the good stuff!
Ingredients (serves 4)
1 6-ounce bag of baby spinach
2 medium tomatoes – cut into wedges
1 red bell pepper – thinly sliced
1 14-ounce can of artichoke hearts – packed in water, drained and cut in half
1 large seedless cucumber
½ sweet onion – thinly sliced
2 ounces feta cheese – crumbled
Dressing
red wine vinegar
extra virgin olive oil
dried oregano
salt
pepper
Directions
1. Divide the spinach among 4 serving plates.
2. Arrange the vegetables over a bed of spinach.
3. Drizzle a small amount of olive oil and red wine vinegar over the top of each salad.
4. Sprinkle a small amount of oregano over each salad, crushing it between your fingers.
5. Top with salt and pepper, if desired.
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