Greek Salad

A simple meal that's packed with flavor

Some find salads boring. Just a bowl of greens to munch on. I even know people who referred to salads as rabbit food. But these people are missing out! Salads are so delicious! They’re nutritious and have so much potential to hold a wide array of flavors and contrast of textures. During quarantine, I got really into making this one particular salad, the Greek salad. It usually is made with cucumbers, tomatoes, and such but I just use whatever I have on hand.

I usually make two large bowls of salad whenever I prep this salad. One is for eating right away and another is for eating later! I love acidity so I add a lot of red wine vinegar and pepperoncinis. Make this salad however you like and enjoy!

I loosely follow Ina Garten’s Greek Salad Dressing recipe found here: https://www.foodnetwork.com/recipes/ina-garten/greek-salad-recipe-1948517

Ingredients

Dressing
5 garlic cloves
1 tablespoon whole grain dijon mustard
1/3 cup red wine vinegar
1/2 cup olive oil
1 teaspoon dried oregano
Salt and pepper
Salad
10 ounces Italian blend lettuce mix
1 red bell pepper
1/4 red onion
Black olives, sliced
Pepperoncinis, sliced
Roasted chicken breast, chopped
Feta cheese

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Directions

1. Make the dressing. Mince 5 cloves of garlic. Add 1 tbsp dijon mustard, 1/3 cup red wine vinegar, 1/2 cup olive oil, 1 teaspoon dried oregano, salt, and pepper. Mix everything together and set aside.

2. Assemble the salad. Empty your Italian blend lettuce mix into two large bowls. Chop the bell pepper and 1/4 red onion into thin slices and split between your two bowls. Top with sliced black olives, sliced pepperoncinis, chopped roasted chicken breast, and feta cheese.

3. Use half of the dressing for each salad. Enjoy!