greek salad

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I thought after posting the carby sugary post that I shared yesterday, it would only be right to share something healthy and veggie-laden today.

This is one of the easiest, yummiest salads in my repertoire. Sometimes I make it as a side salad, and sometimes I top it with grilled chicken strips and make it the main event.

for 4 BIG salads:

8 cups mixed spring greens, lamb’s lettuce leaves or baby spinach

1 cup grape tomatoes

1 cup coarse chopped bell pepper (this time I used orange and yellow)

6 oz. greek olives (drained)

1 cucumber, cubed

1/3 cup feta chopped and rolled in Italian herbs

1 thick slice purple onion, chopped fine

big croutons (homemade are best!)

4 grilled, boneless skinless chicken breasts cut into strips (optional)

for the dressing:

1/2 cup unfiltered extra virgin olive oil

4 Tablespoons red wine vinegar

juice of one large lemon

2 teaspoons lemon zest

1 large garlic clove, minced

2 Tablespoons grated Parmesan cheese

Combine all salad ingredients in a big salad bowl until all ingredients are evenly incorporated. Place all of the dressing ingredients in a canning jar and shake well until thoroughly mixed. Pour all of the dressing over the salad. Mix well. Sprinkle salad with coarse sea salt and freshly ground pepper.



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