Sensible Meals
Adapted from:
Featured Food: Tomatoes Yield: 4-6 servings


  • Salad base:
  • • 8 mini cucumbers, sliced
  • •3 cups cherry tomatoes, halved
  • •2 Tbsp. Olive Oil 1
  • •Tbsp. vinegar or your choice (red, white, balsamic)
  • •1/4 cup fresh basil, coarsely chopped
  • •salt & pepper to taste
  • Extra Add-In Options:
  • 1.Chickpeas, feta cheese & pita chips
  • 2.Tuna, cooked barley & feta cheese
  • 3.Hard-boiled egg, feta cheese & pita chips
  • 4.Your choice!


Slice cucumbers into coins and cut cherry tomatoes in half. Chop basil (or scissor cut). Combine all vegetables in a large bowl.

In small bowl, whisk together oil and vinegar. Drizzle over salad. Toss to coat. Season with salt and pepper

Store in fridge for 3-5 days.

Select optional add-ins for a filling lunch salad.


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