Among the heavy holiday fare and tempting baked goods, it’s nice to have a light and refreshing recipe on hand. This take on the classic Greek salad is livened up with sweet persimmon, fresh dill and mint and a lemony dressing. This cold salad pairs well with grilled salmon or chicken sausage and creamy tzatziki sauce.
3 large heirloom tomatoes (tomatoes on the vine work also)
1 large cucumber, peeled
2 small Fuyu persimmons
¼ cup thinly sliced red onion
2 TBSP fresh chopped dill
2 TBSP fresh chopped mint
2 TBSP olive oil
2 TBSP fresh squeezed lemon juice
2 tsp lemon zest
1 tsp honey
½ tsp sea salt
¼ tsp fresh cracked pepper
1/3 cup feta cheese
1. Remove the stems from the tomatoes and chop into ½ inch pieces. Place pieces into a large baking dish.
2. Cut the cucumber into ½ inch pieces and add to the baking dish.
3. Thoroughly wash the skin of the persimmons. Remove the stems and cores, cut persimmons into thin slices and add to the baking dish.
4. Add the onion to the baking dish.
5. In a small bowl, whisk together the olive oil, lemon juice and zest, honey, salt and pepper. Pour this mixture over the veggies in the baking dish and give the veggies a gentle toss in the dressing.
6. Gently stir in the dill and mint.
7. Cover and let sit for 30 minutes (up to overnight) in the fridge. Sprinkle feta cheese over the top before serving.
* Salad can be stored in the fridge for up to 3 days.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.