Start by preparing the dressing. Combine and stir together the ingredients: sour cream, Greek yogurt, lemon juice, and garlic. Add salt and pepper to taste. Set aside in a bowl. Then, slice cucumbers, tomatoes, and onions into thin slices. Place in a large bowl. Add the dressing and mix slowly.Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
Mix: In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss together. Whisk: In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss. Serve with crumbled feta cheese. I loved the addition of the feta cheese.
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion, and cook, stirring, until wilted, about 4 minutes. Stir in the pancetta, and cook until rendered but not crisp, about 4 minutes. Add the peperoncini, the tomatoes, and 1 cup water sloshed from the tomato can, and bring to a boil.A medium-sized tomato has about 22 calories and 40% of daily vitamin C requirements. They are good for the eyes, digestion, and skin. Tomatoes can also help with more serious health conditions, too: improving heart health, managing Type 2 Diabetes, and appearing to play a part in preventing certain types of cancer.(1)