This can be served as a side dish or as a main dish by adding slices of grilled chicken breast.
Mediterranean chopped salad
4 Roma tomatoes, seeded, coarsely chopped
1/4 cup finely chopped red onion
1 medium cucumber, peeled, halved lengthwise, seeded, coarsely chopped
2 medium cloves garlic, minced
4 ounces crumbled feta cheese
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 to 3 ripe avocadoes, pitted peeled, diced (about 2 3/4 cups)
In medium bowl, combine tomato, onion, cucumber, garlic, feta, vinegar, oil, salt, and pepper. Toss. Add avocado and gently toss. Taste and adjust seasoning as needed. Makes 4 servings.
Each serving contains 220 calories, 19 g. fat, 15 mg. cholesterol, 420 mg. sodium, 11 g. carbohydrates, 6 g. fiber, 3 g. sugar, 5 g. protein.Recipe is from Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas.
Roma tomatoes can be used a base for pasta sauces, salsas, and stews. Store at room temperature for up to one week. Tomatoes may be refrigerated to stop ripening process. Organic produce should not be stacked with non-organic produce.
