Greek Tomato Salad

ThatSouthernBelle's Note:

From Kerasma's Greek Gourmet Traveler Summer 2007 Edition. This recipe is from Life Gallery Spa's Chef, Dimitris Lemonis. This recipe was part of the "Spa Foods" article.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 1

• 100 g tomatoes
• 60 g cucumbers
• 40 g arugula leaves
• 2 tablespoons watercress, chopped
• 2 tablespoons curly endive lettuce, chopped
• 1 tablespoon scallion, chopped
• 30 g light greek anthotyro cheese or 30 g cottage cheese
• 1 1/2 tablespoons greek extra virgin olive oil
• 1 tablespoon lemon juice
• salt
• pepper

Directions:

1. Dice the tomato and cucumber and finely chop all the greens and scallion.
2. Whisk together the olive oil, lemon juice, salt, and pepper.
3. Serve the salad in a bowl, drizzle with the dressing and garnish with the cheese.
4. Serve.

Reviews

[NorthwestGal]

What a refreshing and tasty salad. I couldn't find anthotyro cheese at my local market, so I garnished our servings with low-fat cottage cheese. And I thought it was a great topping for such a light dinner salad. Yum Yum Yum. I'll keep looking for the anthotyro cheese though, because I'd like to try it with that type of cheese the next time I serve this salad.