GOOD EATS ~ Tomato and Cucumber Salad

Good health and organic living starts with what you put in your body. Removing processed, pre packaged food is the first step. Then start adding in all the good stuff ~  fresh fruits and veggies, in a rainbow of colors; high quality oils;  and fresh herbs are at the top of my list.

 Right now I am eating about 75% raw. Breakfast and lunch are almost, always raw. Dinner consist of half veggies, one quarter carbs and one quarter protein. This helps cleanse toxins out of your body and supply your cells with pure energy. When you eat like this you just feel lighter and healthier.  Nothing processed or pre packaged allowed ~ just real, whole foods.

Salads are a great way to up your raw veggie intake. I am not talking about more than the iceburg lettuce and tomato salads. Don’t get me wrong, I do enjoy a nice normal salad. But let’s be honest, that can get a little boring.  Some of my favorite salads do not even have lettuce in them!  I love coming up with different ways to play with flavors and textures.

 Try this Fresh Tomato Salad to kick start your health. It is one of our summer time favorites. You don’t have to be eating raw to enjoy great tasting salads. You make this salad; heat up the grill; and let the salad set while your seafood or chicken (organic of course!) is cooking.

To impress place on a big beautiful platter to let all the colors and textures stand out

 

Tomato and Cucumber Salad

 4 large heirloom beefsteak tomatoes, cored and cut into wedges

2 large cucumbers, peeled, halved lengthwise, and cut in 1/4-inch thick slices

1 jar pitted kalamata olives, drained and halved

1 small jar capers, drained

 1 small jar green olives, drained and halved

 1 small red onion, thinly sliced

2 tablespoons fresh basil thinly sliced

3 tablespoons Italian red wine vinegar

1 1/2 teaspoons lemon zest

1 1/4 teaspoons salt

1/4 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil

 Directions

 In a large salad bowl place the tomatoes, cucumber slices, olives, red onion, and basil.

In a small non-reactive bowl whisk together the red wine vinegar, lemon zest, salt, and pepper until the salt have dissolved. Add the oil in a thin, steady stream, whisking until completely incorporated. Pour dressing over salad and toss to thoroughly combine. Let salad sit for 10 minutes for flavors to mingle, then serve.

The salad ingredients may be prepared up to several hours in advance and refrigerated, undressed and covered with plastic wrap, until ready to serve. Add dressing and toss to combine just before serving.