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<\/figure>\n<\/div>\n\u2022 4 medium-sized tomatoes, cut into wedges<\/p>\n
\u2022 1 English cucumber (or two small Persian cucumbers)<\/em>, sliced<\/p>\n \u2022 1 large green bell pepper, cored and thinly sliced<\/p>\n \u2022 1 small red onion, peeled and thinly sliced<\/p>\n \u2022 1 cup pitted kalamata olives<\/p>\n \u2022 3\u20134 tablespoons olive oil<\/p>\n \u2022 2 tablespoons red wine vinegar<\/p>\n \u2022 1 teaspoon dried oregano, plus extra for serving<\/p>\n \u2022 sea salt<\/p>\n \u2022 5 ounces\u2019 feta cheese, thickly-sliced if possible<\/p>\n Instructions<\/strong><\/p>\n \u2022 Combine the tomatoes, cucumber, bell pepper, red onion and olives in a large mixing bowl. Drizzle evenly with olive oil and red wine vinegar, and sprinkle with the oregano and a pinch of salt.<\/p>\n \u2022 Toss briefly. Then top with feta cheese. And finish the salad by drizzling a little extra olive oil and adding another pinch of oregano on top.<\/p>\n \u2022 Serve and enjoy! Or refrigerate in a sealed container for up to 3 days.<\/p>\n Recipe Source: gimmesomeoven.com<\/a><\/p>\n Salmon tartines<\/u><\/strong><\/p>\n \u2022 8 slices whole-grain bread, sliced \u00bc inch thick (toasted) OR 1 English cucumber, sliced<\/p>\n \u2022 2 ripe avocados, seeded, peeled, and sliced crosswise \u00bc inch thick<\/p>\n \u2022 1 lemon, halved<\/p>\n \u2022 8 slices smoked salmon (about 8 oz) or 1 can wild caught salmon<\/p>\n \u2022 1 small red onion, peeled and thinly sliced<\/p>\n \u2022 2 Tbsp balsamic vinegar<\/p>\n \u2022 Dill fronds for garnish<\/p>\n \u2022 Optional salt and pepper<\/p>\n Instructions<\/strong><\/p>\n \u2022 If using bread, toast in oven first, otherwise arrange toasted bread slices OR cucumber slices on cutting board<\/p>\n \u2022 Overlap slices of avocado on each side of bread\/cucumber (about 1\/8 to \u00bc each)<\/p>\n \u2022 Sprinkle the avocado with lemon juice (optional, sprinkle with salt and pepper)<\/p>\n \u2022 Place one large piece of smoked salmon (or canned salmon) on top of avocado<\/p>\n \u2022 Drizzle with balsamic vinegar<\/p>\n \u2022 Garnish with purple onion and dill fronds<\/p>\n Recipe Source: Modified from Walder Wellness at https:\/\/www.walderwellness.com\/canned-salmon-crostini-3-ways\/<\/a> <\/p>\n For more information about the Mediterranean Diet, check out this video<\/a>.<\/p>\n Audrey Caspar-Clark MS, RD, LDN, Doris Piccinin, MS, RD, CDE, CSO, LDN, Carly Roop, RD, CSO, MA, LDN, and Caroline Meehan, RDN, CSOWM, LDN, CDCES are the registered dietitians at the Abramson Cancer Center at Perelman Center for Advanced Medicine who specialize in cancer nutrition and provide information based on sound nutritional therapies to support patients throughout their cancer treatment.<\/p>\n![](\"https:\/\/blogs.oncolink.org\/wp-content\/uploads\/Picture1-5.png\")
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