Greek Caprese Salad

The fresh flavors of Greece, mint, lemon, tomato and feta.  Heavenly and always perfect for summer, either as a fabulous side dish or as a great lunch.

I made this as a side dish to go with a great spaghetti that I will share with you tomorrow.  Em devoured it!  She loved every bite of it and she is only 17 months old.  Mr. W on the other hand would never eat anything with salad in the name, so I made enough for the two of us as a side dish.

Greek Caprese Salad

2 Roma tomatoes, sliced thick

1 ounce reduced fat feta, reduce into 1/eight

course sea salt, to taste

fresh cracked black pepper, to taste

1 tablespoon extra virgin olive oil

1/2 lemon

6 mint leaves, julienned

Lay sliced tomatoes on a serving dish, sprinkle with sea salt.

Scatter feta over tomatoes.  Grind pepper over top.  Pour olive oil over tomatoes and then squeeze lemon over the top.

Be careful not to get seeds in your dish.  I hold the lemon in my left hand and my right hand under to catch any seeds.

Sprinkle mint over top.  Serve immediately.

Serves 2.

Click here for a printable version of this recipe – The Slow Roasted

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