Halved cherry tomatoes also work well here.
Not exact matches
1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (about 6 ounces)
cherry or grape
tomatoes,
halved 1/4 cup kalamata olives (you can
also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon,
halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
And I will
also halve the
tomatoes (wasn't a fan of whole
cherry tomatoes in bouillabaisse).
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado -
Tomato Relish: 1/2 cup
cherry tomatoes,
halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions, white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could
also use sheep's / goat's milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper
I
also threw in
half a pint of
cherry tomatoes.
Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can
also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c.
cherry tomatoes, cut into
halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of choice)
I
also tried this on some ripe
cherry tomatoes and
half ripe (orange ish)
tomato.
pepper 1 package Italian sausage or turkey sausage 4 cups spinach (You can
also use kale, or arugula) Handful
cherry tomatoes (sliced in
half) 2 Tbsp.
2 T coconut oil or olive oil 1 yellow onion, diced 2 cloves garlic, minced or pressed 1 pint mushrooms, sliced 1 lb ground beef or bison (grass - fed) 1 pint
cherry tomatoes,
halved 1/3 cup fresh parsley, chopped 1 - 2 tsp cumin (to taste — you can
also add chili powder or other spices — Share your variations below!)
I
also halved some
cherry tomatoes as an after thought because I prefer my food to range the full rainbow spectrum.