This side dish was delectable...if you love Greek Salad this is for you.  I have never done a post on Greek Salad before, firstly, because I don't make the traditional Greek Salad, and secondly, it is too simple to post.    This past week, we have been using up the last of the garden tomatoes, and wonderful cucumbers from the farmer's market - so 2-3 Greek Salads a week.
To give you a simple run down - here is what I do:
Diced Tomatoes
Diced Cucumbers
Diced Red onion
1-2 minced garlic cloves
1 celery stalk, finely sliced
handful of Feta Cheese
handful of Kalamata Olives
1 Tblsp. minced Fresh Flat Leaf Italian Parsley
Extra Virgin Olive Oil
Juice of one fresh organic Lemon
Fresh cracked pepper
That is it - too easy.  Usually there will be a serving left over which I eagerly look forward to having the next day.  Always, at the bottom of the bowl, is a delicious combination, of Extra Virgin Olive Oil, Garlic, Tomato seeds, Lemon juice, red onion, and usually bits of feta cheese.  Honestly?  I drink this wonderful concoction.  All week I was thinking, this would make a great combination for steamed Vegetables.
So today, I sat down to watch Jamie's 30 minute meals.  (this was the only link I could find, so not sure if this recipe will show up....but too easy, so no worries)
Here he was recreating "my" recipe...and with Steamed Vegetables to boot!  We were so going to have this with dinner tonight, oh, yeahhh...
Tomato Garlic Onion Dressing:
2 Roma Tomatoes
1/4 of a red onion
1-2 garlic cloves - very finely minced
juice of one organic Lemon
salt and pepper to taste
Extra Virgin Olive Oil - a 3 to 1 ratio with the other ingredients
Vegetables:
a big handful of broccoli, stem on
a big handful of fresh green and yellow beans
Dressing:
Slice the tomatoes in half, then grate on the fine side of a box grater into a medium to large bowl discarding the skins.  To this, add 1/4 of a grated red onion, minced garlic cloves, lemon juice, salt and pepper, then the olive oil and mix with a fork.  Adjust for any seasonings.  Set the bowl aside.
Meanwhile, bring a medium sauce pan of water to the boil.  Season well with salt.  Add the broccoli and simmer on a boil for 2 minutes.  Add the beans and continue to boil for 2 minutes, then drain.  Add to the bowl of tomato dressing, tossing well to coat.  Serve warm or cold - either way is unbelievably delicious.  I could barely stay out of this dish to even take a photo!