Greek Baby Heirloom Salad

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Friday night in our house is pizza night. To balance all that gooey cheese and grease, a salad is needed. You know the rule – a serving of veggies cancels out the “bad” calories from a meal. :) As long as there’s a salad on the side, we don’t feel guilty as we reach for the third slice (or creeping downstairs at midnight to snack on a cold slice).

Ingredients:Greek Baby Heirloom Salad

  • 3 tbsp olive oil
  • 3 tbsp white wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 quart assorted mixed baby heirloom tomatoes, halved
  • 1/4 cup briny olives, sliced – we used kalamata
  • 1/2 English cucumber, sliced into half moons
  • 2 scallions, thinly sliced at an angle


In a small prep bowl, whisk together olive oil with white wine vinegar. Season with salt and pepper and set aside.

In a large serving bowl, add tomatoes, cucumber, olives and scallion whites. Pour dressing over top and lightly toss to combine. Chill for 20-30 minutes to allow the flavors to combine. Garnish with scallion greens.

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