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!
Summer Greek Salad | Vegetarian
An even healthier take on a classic summer Greek salad, perfect for lunch or a light dinner.
- 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
- 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
- Prepare the salad dressing first: simply put everything into a medium-size mason jar, close tightly and shake.
- Put all the prepared veggies (except the lettuce) in a large bowl and the cubed feta, add enough dressing on top, and mix.
- 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.
- 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%
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Thanks for lunch ! 😉 It was excellent. Didn’t know what to do, so I checked your blog and there was my answer heehee