Mediterranean Salad

Mediterranean Salad

by Dr. Kellyann
Table of Contents

    Prep Time: 10 min | Yield: 4 servings

    Ingredients:

    • 2 cups multicolored cherry or grape tomatoes, cut in half, or 2 medium heirloom tomatoes, sliced into wedges
    • 1 medium cucumber, peeled, seeded, and finely chopped
    • 1/2 onion, finely chopped
    • 10 kalamata olives
    • 2–3 tablespoons chopped fresh basil leaves
    • 1/2 teaspoon Celtic or pink Himalayan salt
    • 1/8 teaspoon ground black pepper
    • 1 tablespoon + 1 teaspoon olive oil
    • 2 teaspoons red wine vinegar

    Directions:

    In a large bowl, combine the tomatoes, cucumber, onion, olives, and basil. Season with the salt and pepper. Drizzle with the oil and vinegar and toss gently.

    Note: This salad gets even better as it marinates, so if you can make it a few hours ahead of time, all the better. It’s also terrific the next day, and it’s a great base for a luncheon salad. Finely chop one palm-size piece of roasted chicken breast per person and add to salad.

    Enjoy!

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.