Green and Purple Mediterranean Salad

Sami brings us locally grown New York color with this salad.

Green and Purple Mediterranean Salad
Ingredients:
*All my vegetables are locally grown and organic, either purchased from the NYC Greenmarket or Fairway
Kale
Dandelion greens
Red cabbage
Plum tomatoes
Parsley
Green onions
Radishes
Fresh feta (my new obsession is French feta from Sahadi, a middle eastern grocery in Brooklyn)

Dressing:
Fresh squeezed lemon juice
Olive oil
Sumac
Dried (or fresh) mint
Fresh garlic
Pepper

1. Wash, cut, and prep all vegetables as desired. I like to halve the tomatoes, very thinly slice the radishes, chop up the greens, and crumble the feta.
2. Shake up the dressing, modifying proportions to taste.
3. Pour over the salad and toss.
4. Serve with a slice of fresh bread, like the lovely Sunflower Flax Sourdough from Hawthrone Valley Farm, which I purchased at the NYC Greenmarket in Union Square this weekend.