Greek Salad is a classic way to make the most of end-of-the-summer produce….and a great way to highlight these beautiful heirloom tomatoes! I add whole wheat pasta to a traditional Greek Salad to make a more satisfying meal, without adding too many calories.

Ingredients:

3 tablespoons olive oil

Salt and freshly ground black pepper

2 lemons

3 sprigs of fresh oregano

1 pound whole wheat fusilli or penne pasta

3 large heirloom tomatoes, diced

1 bell pepper diced  

1 cucumber diced  

Half of a red onion, thinly sliced

6 oz Feta cheese, diced  

1 cup Kalamata olives, roughly chopped  

2 tablespoons capers, drained and rinsed 

Serves 4-5 people 

In a mixing bowl, combine the olive oil, juice of 2 lemons, fresh oregano, salt and freshly ground black pepper to taste.

Fill and large stock pot with water and bring to a rolling bowl. Add pasta and stir thoroughly. Add 2 tablespoons of salt to the water. Stir again. Cook until pasta is al dente. Drain well.

Combine in the empty stock pot; the cooked pasta, the seasoned olive oil, tomatoes, bell pepper, cucumber, red onion, Feta, and olives. Taste, stir gently, and season as needed with salt and pepper.

Divide pasta among 4 bowls and garnish each with a few capers.

Serve with a crisp green salad.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.

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