Tomato, Olive Cucumber Salad

Flavor packed nutrient rich salad.

To make it a meal on a hot Texas summer day add your fav protein source and serve over whole grain pasta.

Ingredients:

Tomato, large - chopped, an heirloom variety from the farmers market

Cucumber - sliced, I used a few small ones from my garden that really has more zinnias than veggies :)

1/2 cup Greek herbed mixed olives, pitted and halved

1/3 to 1/2 cup basil leaves

2/3 cup baby green peas, rich in fiber, adds protein to make it a meal

Handful pine nuts or balanced sliced almonds

Mix gently in medium to large bowl

I wisked together this dressing but you could use a store bought dressing too.

Near 1/4 cup extra virgin olive oil, organic if possible

3-tablespoon fresh squeeze lemon juice

1-teaspoon whole grain mustard

2-3 garlic cloves minced or pressed, add more to taste if like

Pinch red pepper flakes, add more to taste if like

Dash sea salt - buy unheated unprocessed sea salt

Debra’s Notes:

To Make it a Meal - serve over whole grain pasta, quinoa, farro or other favorite grain.

Season with a light sprinkle of feta cheese if like. I find, it really does not need it.

Olive Oil Tip - try to buy one with a recent harvest date of 1-year or less if possible. Many specialty olive oil stores will offer one 6-months old or less in age.

I did have a conversation with folks at Texas Olive Ranch and was assured that harvest dates were the most recent previous season. So, less than a year old. This will be something I want to follow, and you know me… it’s on my agenda for my next field trip to South Texas.