My mom and I went to Greece when I was 15 years old. One of the things that I remember most about that trip was all of the fresh, delicious food!! We loved stopping at little cafe’s and patio restaurants. On that trip my mother and I dined at some pretty amazing restaurants (one with a stunning view of the Acropolis
The wonderful thing about Greek restaurants is that they always serve a simple yet amazing salad before the meal. It’s so refreshing and perfect.
- juice of 2-3 lemons
- generous drizzle of good quality extra virgin olive oil
- Coarse sea salt and ground pepper
- 3 pints grape tomatoes, halved (I used red & yellow)
- 3 medium cucumbers, peeled and diced
- 1 small green bell pepper, diced
- 1 small red onion, cut into thin strips
- 1/2 cup pitted Kalamata olives, roughly chopped
- 1 can canelloni beans
- 1 Tbs dried oregano
Cut red onion into thin strips and place in a large bowl, add lemon juice and season with salt and pepper. Let sit while you cut the other vegetables. Allowing the onion, lemon, and salt & pepper to sit will marinate the onions and give them great flavor!
You can serve immediately or let sit for a few hours to allow the flavors to combine. This will make 4 meal-sized servings.
This salad will keep well in the fridge so you can take extras to work for lunch or make ahead of time for a party. The traditional Greek salad does not call for canelloni beans but I added them as a source of protein so that this dish would be filling enough to have as a complete meal. There are several variations to this recipe so feel free to add orange and/or yellow bell peppers, fresh corn, 3 ounces crumbled feta, serve over butter leaf lettuce, or serve as a lovely side dish to a piece of grilled chicken or fish. Enjoy!!
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