A refreshing and easy, low-cal salad for steamy summer days. The summer heat can make appetites pale. This salad dish reminds me picking fresh veggies from my Grammy’s summer garden in Missouri. The temps were well into the 90’s and a garden salad dish like this was a mainstay at the dinner table.
Use baby spinach leaves for a green background to complement the bright red tomato slices and crisp onion rings. Add a few Kalamata olives (pitted), salt/pepper and a seasoned vinegar/olive oil dressing and you have a winning salad. Tasty AND low-cal.
Garden cucumber slices are optional. I love cucumbers from the garden. In my opinion, they add flavor and additional color to this salad dish.
Marinate the tomato and onion slices in a vinegar dressing for 1 hour (if using cucumbers, marinate those too). Marinade recipe is below. Place veggies in a shallow dish in the refrigerator to marinate.
I am hosting a post “on the lake” dinner party this evening. We are serving homemade lasagna from the famous Giovanni’s Restorante in Detroit. Our good friends Randy & Mary own the restaurant and supply us with bulk servings. Excited to sit on the deck and enjoy dinner with long time friends.
Vinegar Oil Dressing:
- 1/3 cup balsamic vinegar or red wine garlic vinegar
- 1/4 cup water
- 2 tablespoons olive oil
- 1/2 teaspoon Dijon mustard
- Salt and Pepper to taste
- 1/2 teaspoon dried oregano
Place above ingredients into a jar, cover with a lid and shake. Pour over the tomato and onion slices and marinate in fridge for 1-3 hours. Add the spinach leaves just before serving.