I’m writing this as my slider door is open, birds are chirping, and children are riding their bicycles by on a beautiful warm day. Sounds picturesque doesn’t it? And praise the Lord, Spring is finally here! I think there’s something about warmer weather that drives us to get outside, be more active, and to eat more cleanly.
One of my favorite things about spring and summer is the abundance of fresh vegetables and fruits. While there are many health perks to consuming fresh foods I also find them so visually appealing. Take this greek salad for example. Full of colorful contrasts, textural variances, and the olives and vinaigrette dressing add wonderful healthy fats.
Let’s talk modifications… I’m currently wading my way through another Whole30 so I’ve eliminated feta cheese from this recipe but you could definitely add it in for some additional protein and dairy. Don’t have cherry or grape tomatoes? Dice up a larger variety and throw them into the mix. I’d also recommend adding strips of grilled chicken for an extra pop. Mmm mmm mmm.
Alright, enough of the delay. Here’s how you make this glorious greek salad. Enjoy!
- 2 medium cucumber chopped
- 1.5 cups grape or cherry tomatoes
- 1 can black olives sliced if desired
- 1 bell pepper of your choice diced
- 1/4 cup feta cheese optional (not whole30 compliant)
- 3 Tbs extra virgin olive oil
- 4 Tbs red wine vinegar
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 tsp dijon mustard
- Add all the salad mix ingredients together in a medium size bowl.
- Mix all of the dressing ingredients in a shaker, dressing mixer, or small container.
- Drizzle dressing over the salad mixture, stirring to combine. Serve with chicken if desired and enjoy!
Nice job! Colorful pix.