Average: 0 (0 votes)
Active time
15 minutes
Total time
45 minutes
6 servings

2 firm ripe tomatoes, peeled, seeded and cut into ¼-inch cubes

½ teaspoon cumin

1 small garlic clove, minced

1 pinch cayenne

½ teaspoon sweet Hungarian paprika

¼ cup extra-virgin olive oil, divided

2 tablespoons sherry vinegar

Salt and freshly ground black pepper to taste

3 hard-boiled eggs, peeled and quartered

12 salt-cured Moroccan or Thassos olives

½ pound fresh flat-leaf spinach or escarole

2 olive-walnut Mediterra nutrition bars, cut in half lengthwise then into ⅛-inch slices (can substitute ½ cup chopped walnuts or cashews)

  1. Combine the tomatoes, cumin, garlic, cayenne, paprika, 2 tablespoons of olive oil and the vinegar in a small bowl and leave the mixture to marinate for 30 minutes.
  2. Coarsely chop or shred the greens. Wash and spin-dry.
  3. Toss the greens with the remaining olive oil, salt and pepper.
  4. Season the tomato mixture lightly with salt and pepper. Toss with the greens.
  5. Place the eggs and olives decoratively over the top of the salad.
  6. Sprinkle with the sliced Mediterra nutrition bars.
  7. Pour the dressing over the salad, and serve.

Recipe by Diane Kochilas for Mediterra; photo courtesy of Mediterra.


Calories: 200
Fat: 16g
Saturated Fat: 3g; Sodium: 215mg
Carbohydrate: 9g
Fiber: 4g
Protein: 7g

Yield: 6 servings

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