Summer Greek Salad | Vegetarian

When I was a teenager, picky, and eating too much fast-food, I used to say that I didn’t like feta cheese (or any goat cheese for that matter). At some point in time, I decided to try it, and, well… the rest is history!

Luckily, I have access to a delicious local goat feta cheese in my awesome weekly organic produce delivery, so once in a while, I treat myself and order a small package, especially in the summer when tomatoes and cucumbers are in season!!! It has been my go-to salad for the past couple of weeks. haha I make a huge bowl for lunch and eat it all by myself. 😉

I had tried Greek salad at a restaurant and buffet before, but didn’t like it. The one I make at home however, using fresh, local, in-season, organic produce, is not the same at all! I also used some fresh oregano, and my Herbes de Provence salad dressing.

So delicious! Give it a try!

Enjoy!

ECP xo

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Summer Greek Salad | Vegetarian

Course: Main Course

Cuisine: Mediterranean

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 servings

An even healthier take on a classic summer Greek salad, perfect for lunch or a light dinner.

Ingredients

• 2 medium size local heirloom organic tomatoes sliced
• 1 pint organic baby heirloom tomatoes (yellow pears, orange cherry, small dark red, or purple, etc.), cut in half
• 1 organic English cucumber sliced or cut in small cubes
• 1/2 large red onion (or 1 small one), minced
• 1 small organic yellow zucchini cut in half lengthwise, and then sliced
• 2-3 Tbsp fresh oregano (stems removed)
• 1/2 head organic lettuce of your choice washed and dried
• 100 g goat feta cheese (organic if possible), cut into small cubes

Dressing

• 1/4 cup balsamic vinegar
• 1 cup extra-virgin olive oil
• 2-3 Tbsp raw organic apple cider vinegar
• 2 Tbsp maple syrup
• 1-2 tsp herbes de Provence
• 1/2 tsp unrefined sea salt

Instructions

1. Prepare the salad dressing first: simply put everything into a medium-size mason jar, close tightly and shake.
2. Put all the prepared veggies (except the lettuce) in a large bowl and the cubed feta, add enough dressing on top, and mix.
3. Distribute the lettuce in 4 plates (or 6 if using as an appetizer), and add the mixture on top, and sprinkle with fresh oregano. Drizzle with extra dressing if needed.
4. Bon appétit!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 221kcal | Fat: 11g | Saturated fat: 4g | Cholesterol: 22mg | Sodium: 597mg | Potassium: 749mg | Carbohydrates: 25g | Fiber: 3g | Sugar: 17g | Protein: 6g | Vitamin A: 1415% | Vitamin C: 47.3% | Calcium: 225% | Iron: 2.9%