Rae Udy

RECIPES: Tomato Gazpacho Salad, Three Color Salad, Greek Salad in Pita Pockets

By Rae Udy

I go right for the fresh tomatoes when I hit the Farmer’s Market in Longview but when it is time to go it seems I have a little bit of everything the vendors are selling. The following salad recipes are perfect when the sun gets too hot for cooking and the produce is so fresh.
A robust combination of Market favorites: rosy tomatoes, crisp peppers and crunchy cucumbers, Tomato Gazpacho Salad has all the gusto of the refreshing Spanish soup for which it is named. This hearty salad contains only 168 calories and provides three grams of protein per serving.
Lettuce and salad greens taste so fresh and delicious straight from the Farmer’s Market and Three Color Salad takes advantage of these tasty greens for a light supper meal. Red leaf lettuce, dark green endive and light green head lettuce combine with a fruity dressing to complete a filling and nutritious salad supper.
Greek Salad is served in pita pockets to create a substantial salad sandwich. These simple to make sandwiches provide 11 grams of protein and 3 grams of dietary fiber for each sandwich. Fresh herbs are also a Farmer’s Market staple and add great taste and flavor to these salad suppers.

TOMATO GAZPACHO SALAD
5 medium tomatoes, diced
1 cup diced sweet green bell pepper
1 cup peeled and chopped cucumber
½ (one-half) cup finely chopped red onion
1 cup seasoned croutons
DRESSING:
2 Tablespoons white vinegar
1 Tablespoon Dijon mustard
3 Tablespoons fresh herbs, chopped (parsley, basil and marjoram are good)
2 green onions with tops, chopped
2 Tablespoons cold water
Salt and pepper, to taste
Buy fresh tomatoes at Farmer’s Market and do not chill. Hold at room temperature until fully ripe. In a large bowl, combine tomatoes, pepper, cucumber and red onion. Set aside. When ready to serve, make dressing by combining vinegar, mustard, herbs, green onion, water and spices in blender container. Process until blended. Top salad with croutons and pour dressing over salad and toss thoroughly. Serve on crisp lettuce leaves to six.

THREE COLOR SALAD
1 large bunch Belgian Endive
1 small head red leaf lettuce
1 small head iceberg lettuce
2 Tablespoons balsamic vinegar
4 Tablespoons olive oil
3 Tablespoons orange juice
Juice from one garlic clove
Combine endive, red lettuce and green lettuce and arrange attractively on large platter or shallow salad bowl. Mix dressing of vinegar, olive oil, orange juice and garlic in a small bowl. Pour over salad when ready to serve to four.

GREEN SALAD IN PITA POCKETS
3 large tomatoes, sliced ¼ (one-quarter) inch thick
1 small cucumber, peeled and sliced thin
20 pitted black olives, sliced
¼ (one-quarter) pound Feta cheese, crumbled
1 Tablespoon fresh oregano
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
4 whole wheat pita breads, halved and opened into pockets
Layer tomato slices and cucumbers onto a shallow plate. Add sliced olives, crumbled cheese and chopped oregano. Sprinkle oil and vinegar over all ingredients and allow to stand for 30 minutes at room temperature to blend flavors. Open pita halves and fill with tomato mixture. Add salad greens if desired. Yields four servings.