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Let’s all take a trip to the Greek Island of Paros, just for a minute. Paros is a beautiful island that lies in the Aegean Sea located in between Greece and Turkey, and the place that inspired this salad. No, this is not a Greek Salad, but there is certainly a little Greek isle inspiration going on here. Unlike this dish, the salad at my favorite restaurant in Paros has onions, feta cheese, and olives in it, and no lime juice in the vinaigrette. But you know me, I wanted to make things interesting, so I put my own vegan twist on it. The end result is a garden-fresh and incredibly healthy salad that you can enjoy for the rest of the summer. I mean, how awesome are home grown tomatoes from the garden?! SO good. Grocery store tomatoes honestly don’t compare in taste and earthiness to the ones my yiayia’s (grandma) friend grows. Greek women can grow some awesome tomatoes, let me tell ya. My Tomato & Cucumber Salad is a fabulous nourishing lunch option and would also be a perfect side dish for dinner. You’ll feel light and fantastic after eating it. I ate it for lunch yesterday and just like a true Greek, I dipped some fresh local bread in the salad liquid. A must try! You and your family will love this minimal yet gourmet salad recipe that’s bursting with all kinds of delightful flavors.

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Oh my goodness, these veggies look and taste so fresh. Dishes like this salad makes eating veggies fun and easy. The prep time is nothing!

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Tomato & Cucumber Salad
A light and garden-fresh salad with a Greek isle infusion
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 large tomatoes
  2. 1-2 large cucumbers
  3. Vinaigrette Ingredients
  4. 1 tbsp lime juice
  5. 1 tbsp balsamic vinegar
  6. 4 tbsp extra virgin olive oil
  7. 1/2 tsp minced garlic ( I use jarred )
  8. 1/4 tsp sea salt
  9. 2 tbsp chopped fresh parsley (add separately from vinaigrette)
Instructions
  1. Cut the veggies into bite-sized pieces and whisk the vinaigrette ingredients in a small bowl with a fork.
  2. Pour the vinaigrette over the veggies and then mix in 2 tbsp freshly chopped parsley.
  3. Serve and enjoy!
Notes
  1. As a side dish, this will serve 3-4 and as a main course, 2.
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