Greek summer heritage

Last July we spent few weeks on the island of Paros, in Greece.
Me and my family really enjoyed the clear blue sea and the sunny sky.
But most of all we liked the vegetarian food made with tomatoes,
eggplants, zucchini and peppers.
Our favorite dish was the famous Greek salad that we have been honoring,
also here at home, during our sunny days.
The basic ingredient is tomatoes that are a rich source of vitamins A and C
and folic acid.
Tomatoes contain a wide array of beneficial nutrients and antioxidants,
including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene
and lutein.

Here is my recipe!

GREEK SALAD


Ingredients for 4 people:

6 round ripe tomatoes
1 small cucumber
1 cup Calamata olives
half red onion
1 tsp capers
1 cup cubed feta cheese
few basil leaves
1 tsp dried origanum
a splash of lemon juice
2/3 TBS olive oil
salt

Rinse and slice tomatoes in big chunks and put them in a salad bowl.
Add cubed cucumber, thinly sliced onion, capers, pitted olives, cubed feta,
chopped basil and origanum. Add olive oil, lemon juice, salt and mix well.

Serve with fresh pita bread.