Kalamata Olive Tapenade

Today’s recipe is Kalamata Olive Tapenade with earthy, robust Kalamata olives. Tapenade is simple, quick to make, delicious and addictive. Kalamata olives are the Mediterranean diet’s best-kept secret superstar. Not only are they bursting with flavor, but they also pack a powerful punch of health benefits.

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Green Bean Salad With Tomatoes, Olives & Feta

Summer is the time when fresh vegetables are plentiful. Today’s salad is a marinated dish of fresh green beans, tomatoes, red onions, and olives with a sprinkling of feta. The dish should marinate at least 3 hours in a refrigerated covered dish, but I like to leave it overnight. You can double the recipe for a big bowl for a cook-out or use the recipe for your immediate family. Make it to your family’s taste; my sister loves black olives while I love green. Fresh tomatoes can be small grape tomatoes or large heirloom tomatoes chopped into bite-sized pieces.

Green beans are a very healthy vegetable and are packed with nutrients such as Vitamin A, C and K, potassium, iron, and calcium. Green beans are also low in calories, low sodium, low carb and high in fiber. Plus the Greek inspired dressing is easy and so tasty.

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Easy Greek Salad

We’re in the hot days of summer, and now is the perfect time for a cold salad full of ripe veggies.  Today’s recipe is easy Greek salad.  Traditionally Greek Salad has English cucumber slices, ripe tomato wedges, thin slices of red onion, Kalamata olives, green pepper, and Feta with a dressing made from extra-virgin olive oil and red wine vinegar or lemon juice and seasoned with a little dried oregano. Simple, easy, and delicious, Greek salad is great for lunch or dinner.  Classic Greek salad does not have lettuce, but it is a vegetable salad with all the flavor of summer.

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