Middle Eastern Classic Salad

This salad goes well with just about any meal. It’s ridiculously simple and sparklingly fresh.

Ingredients

1 cucumber finely chopped

2 large tomatoes or 1 enormous tomato finely chopped

2 tbsp. olive oil

1 large lemon

Directions

Chop the vegetables and combine. Juice the lemon and add the juice to the vegetables. Add the oil. Let stand for 20 minutes (in the refrigerator so it stays chilled) to allow the vegetable juices to come out.

Eat well, be well, live deliciously! 

Mediterranean Salad and Tahini Wrap

This variation on salad makes for a perfectly satisfying lunch.

Ingredients

Salad greens

Crumbled feta cheese (or not, for a vegan version)

5 pitted Kalamata olives

3 tbsp. chopped tomatoes

2 tbsp. chopped cucumber

1 tbsp. olive oil

1½ tbsp. tahini

1 “wrap” (gluten-free wraps are now available)

Directions

A wrap is a version of a tortilla that is large and (usually) sturdy enough for this recipe. I prefer to use the spinach wrap for this purpose. I have seen spinach wraps, tomato and herb wraps, and plain wraps. As noted, gluten-free wraps are now available (try a specialty health food store if they don’t carry them at your grocery store). Warm and soften one wrap in the microwave for 15 seconds.

Spread tahini on the wrap. Pile on the salad greens, add the other vegetables and the feta. Drizzle the olive oil over the top. Roll the wrap up as tightly as you can. This is a bit of a messy meal! Plan to have some of the salad fall out the bottom onto the plate. You can finish it up with a fork. Simply made and simply delicious.

Eat well, be well, live deliciously!