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 [3]
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