Clean eating Gluten Free Nutrition

My Big (non fat) Greek Salad Lunch

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Selection of Dishes (pan fried shoshito peppers, butter beans with olive oil, marinated mushrooms and mixed olives)

 

Years before my better half and I had kids, we spent a couple of wonderfully relaxing (!!) summer vacations basically eating our way through Greece.  Greece is a stunning country to holiday in, with many attractions: its countryside and coastal regions are gorgeous, the people are extremely friendly, their ancient historic sites are fascinating and of course their food is spectacular!

Greece is one of the Mediterranean sea countries & its neighbors from the Med include France, Spain, Italy, Greece, and Turkey along the northern part of this sea.  These countries share the Mediterranean Diet which is recognized by nutritionists and dietitians as really beneficial to health and wellbeing.

The Mediterranean diet includes olive oil, legumes (beans and pulses), unrefined cereals, fruits & vegetables, moderate to high amounts of fish, moderate amounts of cheese & yogurt & very little meat products.  The Mediterraneans also drink wine in moderation and take their time eating, preferring to sit down with friends and family to eat together.  Isn’t that great?  

There is some evidence that the Mediterranean diet lowers the risk of heart disease and early death so as far as I’m concerned it’s one to follow as often as possible!

Yesterday for Sunday lunch we had a little trip down memory lane and prepared a Greek inspired lunch with some little dishes of marinated vegetables and olives and a big Greek salad with lovely Feta cheese.  Heaven.

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My Greek Salad

 

My Greek Salad

Serves 4

Ingredients

Half a bag of mixed spring salad greens

4 ripe vine tomatoes, chopped

1 green salad pepper, chopped

1/2 red onion , chopped

2 persian cucumbers, chopped

1 pack of good quality feta cheese, enough for 4 hungry people, cut into cubes

2 tbsp extra virgin olive oil

2 tbsp red wine vinegar

1 tbsp dried Herbes de Provence

 

Method

  1. Arrange the vegetables on a serving platter & scatter the cheese on top.
  2. Mix the olive oil and vinegar together in a small glass or bowl, add the dried herbs and season to taste.
  3. Pour the dressing over the salad and toss to serve.

 

 

 

 

 

 

 

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