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  Mediterranean Salad
  Category: Salads
  Author: Trudy Thelander
  Date: 9/12/2010
  Hits: 640
History: This simple salad makes a delicious side dish for any type of Mediterranean cuisine - including Greek, Italian, Spanish, Provencal, Moroccan or Turkish.
Description: A selection of Mediterranean-style vegetables tossed with a lemon and olive oil dressing.
Preparation time: about 10 minutes
Serves: 2

2 tablespoons extra virgin olive oil 
1 1/2 tablespoons lemon juice 
1/2 clove garlic - minced (crushed) 
1/4 teaspoon sea salt 
1/4 teaspoon freshly ground black pepper 
2 handfuls roughly torn romaine (Cos) lettuce leaves 
2 fresh Roma tomatoes - cut into 1/2-inch rounds (you can also use regular tomatoes and cut them into wedges) 
1/2 green pepper (capsicum) - julienne 
1/4 small red onion - thinly sliced (you can vary this amount depending on how much you like raw red onions) 
Mix together the olive oil, lemon juice, garlic, salt and pepper in a small bowl. Place the salad ingredients in a large bowl. Pour the dressing over the salad and toss gently to combine just before serving.

Variations: There are lots of possible additions to this basic salad, but keep in mind that it should remain a simple and light salad to accompany a meal. Toss through some garlic-rubbed croutons or a handful of chopped toasted nuts (like walnuts, pine nuts or hazelnuts), finely chopped capers, olives, sun-dried tomatoes or chopped anchovies, or a small amount of shaved or crumbled cheese.

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Reformatted from a recipe submitted to Good Cooking © '2005 by Good Cooking, Inc.
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