Edible Omaha

TOMATO SALAD

Serving 4

2 tablespoons extra-virgin olive oil
½ teaspoon plus ⅛ teaspoon kosher salt, divided
⅛ teaspoon plus dash fresh pepper, divided
¼ cup diced red onion
4 medium tomatoes, sliced
¼ cup fresh basil leaves, sliced
8 kalamata olives, sliced (optional)

Combine olive oil, ½ teaspoon salt and ⅛ teaspoon pepper in a medium bowl. Add onions and marinate for 10−15 minutes. Meanwhile, layer the tomato slices on a serving plate. Pour the marinade over the top of tomatoes and sprinkle with additional salt and pepper. Top with fresh basil and sliced olives, if desired. — From Julie Kolpin

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MEDITERRANEAN CUCUMBER SALAD

Serving 4

½  small red onion, thinly sliced

1 clove garlic, minced

1 cucumber, seeded and sliced

1 tomato, diced

1 red or green bell pepper, sliced

6 kalamata olives, pitted and chopped

1 tablespoon feta cheese

2 tablespoons fresh lemon juice

Dash sea salt

Dash black pepper

Fresh dill

Combine onion, garlic, cucumber, tomato, pepper and olives. Fold in cheese. Sprinkle with lemon juice and seasonings. Stir lightly. Top with dill and serve immediately. —From Julie Kolpin

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