Ohhh yes, Greek Salad!
My love for Greek/Mediterranean salads has been strong since I was a wee lad.
- 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
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
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!