Welcome to 31 Days of Eating Mediterranean, our new blog series! We’ll be sharing, over the next month, recipes from our Mediterranean No Grain, Standard and Vegan Food Guides that we have developed and that will be released soon.

Greek Salad

½ cup red onions, thinly sliced
1 cup Lebanese cucumber, chopped 1 cm thick
6 pcs cherry tomatoes, halved
8 kalamata olives
¼ cup dill, chopped
¼ cup fresh mint leaves, chopped
½ green capsicum, cut 2 cm thick
½ tbsp. red wine vinegar
2 tbsp. olive oil
pinch of Himalayan salt

Toss all ingredients in a large salad bowl. Drizzle with olive oil and red wine vinegar.
Sprinkle with Himalayan salt, give one last toss and serve.

Serves 2

Recipe from Anne Tuazon