Ohhh yes, Greek salad!

This dish is crisp, vibrant, full of healthy fats, craved by myself and my gut microbiome.

elbowsott

3 min read

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Where do I begin – the beginning might be a good place to start…

My love for Greek/Mediterranean salads has been strong since I was a wee lad. My earliest memory of this incredible dish was at about 7 years old. At this time in my life; I was vegetarian – so the salad utilized goat feta cheese.

Let me tell you; since becoming plant-based, I had yet to find a plant feta comparable and even better to the animal version. Well…I’m beyond excited to share with you my favorite plant cheese for this salad.

I dapple in the art of plant cheese making, myself. But I have to say Virgin Cheese has got it down, magnificently. My quest for the perfect plant-feta is over; I can sit back and enjoy the view.

Now, about this salad i’m gushing over. Depending on what I’ve had on hand, who was preparing it for me and also my rotating palette for certain fruits and veggies – this salad has had many variations.

Nonetheless, It’s been a part of my life and vitality since I was a child. This dish is crisp, vibrant, full of healthy fats, craved by myself and my gut microbiome. There have been times where i‘ve eaten this salad 2-3 times a week, or everyday. Currently- it’s an everyday relationship.

I feel my cells dance when we eat a big bowl of this Greek Salad and for that – I want to share this recipe with you.

Ohhh yes, Greek Salad!

Print Recipe

My love for Greek/Mediterranean salads has been strong since I was a wee lad.

Course Salad

Cuisine Greek, Mediterranean

Keyword Greek Salad

Servings 2

Ingredients

1 large colanders worth of mixed greens *
1 red bell pepper, sliced
1/2 head radicchio, pulled apart into small, bite size – pieces
3-4 persian cucumbers, chopped
¼ purple onion, sliced
4-5 radish, sliced
1 tomato *, chopped
2 tbsp hemp seeds
Virgin Cheese, Feta – to your liking *
8-12 kalamata olives
everyday lemon-herb dressing, to your liking

Instructions

Add lettuce greens, red bell pepper, radish, radicchio, persian cucumbers, purple onion and tomato to a large/deep bowl
Mix salad well before adding toppings
Drizzle on the everyday lemon-herb dressing and hemp seeds, toss salad well!
Add kalamata olives and feta
Serve fresh and enjoy

Notes

For this salad, I use greens I have on hand. For this day; I used a mix of baby spinach, red leaf, green leaf, endive and local wild greens – feel free to get creative!

What is a colanders worth of lettuce? Think a large strainer/ mixing bowls worth

I rotate tomatoes for this salad. The tomato I like best is a large beefsteak tomato

Check to see if Virgin Cheese is stocked at a grocer near you. If not – they have a delivery service linked on their site.

Crumble consistency for the Virgin Cheese: While prepping your salad, throw your feta in the freezer for a few minutes. This will make it easier to break apart crumble-like pieces. Don’t leave it in for too long- just enough for it to be a bit firm

For an even higher protein version of this salad, add soaked + cooked chickpeas!

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