You may have noticed that I have not corresponded recently. Unfortunately, our mother lost her battle with lung cancer on January 26th. I was fortunate to be able to be with her at her home in Michigan during this time.
That makes this post even more relevant than before, as it was incredibly important to stay active and healthy during this challenging time. With very little sleep and a lot of stress, it was difficult to remain healthy.
Every week I plan my menus and shop based on what is needed to prepare our various meals. While in Michigan, I did not follow this as diligently as when I am home, but I did try to eat healthy meals.
I try never to eat processed foods and tend to buy a lot of fresh produce. When I get home from the grocery store, I place the “harvest” in a large bowl before cleaning and preparing the veggies.
One great tip that a friend of mine gave me a few years ago was how to keep lettuce fresh and crispy longer. I typically buy romaine, red leaf or butter lettuce. If you thoroughly wash the lettuce and spin it dry, you can then wrap the lettuce in a paper towel, roll it up and place in a ziplock bag. Squeeze out as much of the air as possible. The lettuce will not only last for a couple of weeks (or more), it is super crispy and does not get spoiled.
Something that I always buy is vine-ripened tomatoes for caprese salads, Greek Salads and even to just snack on. We really love the Campari tomatoes. Making a caprese salad is as easy as assembling (in a decorative manner), sliced or quartered tomatoes, alternating with sliced fresh mozzarella cheese and topping everything with shredded basil leaves and a drizzle of extra virgin olive oil. Sometimes I add balsamic vinegar or balsamic glaze for some sweetness. Easy peasy!
Another thing that I pay attention to is the country from which the fruit and vegetables come from. I try to buy local or at least from the USA.
Greek Salad With a Twist
- February 14, 2019
- 15 min
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- 1 large English cucumber
- 5 campari tomatoes quartered (or 10 small cherry tomatoes halved)
- ¼ cup halved kalamata olives
- 1 tablespoon capers (drained)
- ¼ cup cubed or crumbled feta cheese (I prefer chunks versus crumbled)
- ¼ cup thinly sliced red onion
- 4 tablespoons light olive oil
- 2 tablespoons white balsamic vinegar
- ¼ teaspoon dried oregano
- Salt & pepper to taste
- Step 1
- Cut the cucumber into bite-sized pieces and place in large bowl
- Step 2
- Quarter or halve tomatoes and add to bowl
- Step 3
- Chop onion and add halved kalamata olives
- Step 4
- Add capers
- Step 5
- Top with feta cheese
- Step 6
- For dressing combine the olive oil, balsamic and oregano and pour over the salad.