Another day, another heat advisory. Summer in the South is torture, if you ask me. In fact, it’s so hot that I can barely eat. And I’m not alone in that. My youngest son has the same problem. So in the summertime, we tend to eat smaller and lighter meals. Often, we’ll grill fish, chicken or a lean piece of meat and eat that alongside a salad. And one of our favorite salads is Greek salad.
The Mediterranean diet is known for its cardiovascular health benefits. It’s also been associated with a reduced risk of death from cancer. And it boosts brain health, too, showing a reduced incidence of Alzheimer’s disease and Parkinson’s disease.
If you want, you can make this in a large salad bowl and toss gently to combine. I prefer to make individual salads. That way, the avocado doesn’t get mushy. And if you can, use organic produce.
Greek salad
- 1 head romaine lettuce, shredded
- ½ red onion, sliced
- 1 cup grape tomatoes, cut in half
- 1 medium cucumber, diced
- 1 avocado, diced
- ½ cup pepperoncini, sliced
- ½ cup Kalamata olives, sliced into thirds
- 1 ounce feta cheese, or to taste
- 2 tablespoons olive oil
- Juice from 2 lemons, freshly squeezed
- ¼ teaspoon sea salt
- Pepper, to taste
- Place lettuce on salad plates.
- Top with onion, tomatoes, cucumber, avocado, pepperoncini and olives.
- Mix olive oil, lemon juice, sea salt and pepper and pour over salad.
- Sprinkle with feta cheese and serve immediately.
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