Greek cuisine lends itself perfectly to light and healthy summer cooking. Centered around fresh produce, bright flavors, and heart healthy olive oil, Greek recipes are easily adaptable and great for healthy weeknight meals. This Greek summer salad celebrates the flavors of summer, and includes lots of healthy produce with a wide variety of health benefits. Ripe produce drizzled in a peppery basil dressing are a match made in heaven. Tomatoes are packed with lycopene, which helps protect your skin, and can also help lower bad cholesterol. Red onions, especially when eaten raw, are a rich source of antioxidants, and help boost your immune system and combat inflammation in the body. Serve this salad as a vegetarian entrée, or as part of the traditional Greek meze platter alongside some grilled fish.
Total Time: 15 minutes
- 2 large and ripe heirloom organic tomatoes
- 1 ear of corn, cooked, and kernels removed
- ½ a small red onion, peeled and very thinly sliced into half moons
- 1 small handful baby arugula
- 1 small handful basil leaves
- 1 clove garlic
- ¼ cup extra virgin olive oil
- 1-2 tablespoons fresh lemon juice
- Salt and black pepper to taste
- In a blender, combine the basil, garlic, olive oil, and lemon juice, and blitz together until smooth. Season to taste with salt and pepper, and add a bit more lemon juice if needed.
- Slice your tomatoes into ¼ inch rounds. Arrange them on a platter.
- In a small bowl, massage the onion slices with a pinch of salt, to soften them. After 5 minutes, squeeze out any excess water, and set the onions aside.
- Sprinkle the onions, arugula, and corn over the tomato slices, and drizzle with the dressing. Serve with extra dressing on the side. Enjoy!
Note: Any leftover dressing is delicious drizzled over grilled fish or chicken.