Greek Caprese Salad

ads/responsive.txt

The fresh flavors of Greece, mint, lemon, tomato and feta.  Heavenly and always perfect for summer, either as a fabulous side dish or as a great lunch.

I made this as a side dish to go with a great spaghetti that I will share with you tomorrow.  Em devoured it!  She loved every bite of it and she is only 17 months old.  Mr. W on the other hand would never eat anything with salad in the name, so I made enough for the two of us as a side dish.

Greek Caprese Salad
2 Roma tomatoes, sliced thick
1 ounce reduced fat feta, cut into 1/8" cubes

ads/responsive.txt

course sea salt, to taste
fresh cracked black pepper, to taste
1 tablespoon extra virgin olive oil
1/2 lemon
6 mint leaves, julienned

Lay sliced tomatoes on a serving dish, sprinkle with sea salt.

ads/responsive.txt

Scatter feta over tomatoes.  Grind pepper over top.  Pour olive oil over tomatoes and then squeeze lemon over the top.

Be careful not to get seeds in your dish.  I hold the lemon in my left hand and my right hand under to catch any seeds.

Sprinkle mint over top.  Serve immediately.

Serves 2.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

ads/responsive.txt