Name: Fresh Greek Salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 4 cups romaine or green leaf lettuce; ½ organic cucumber, chopped; ½ cup organic cherry tomatoes, halved; ¼ cup kalamta olives, halved; ¼ red onion, thinly sliced; ½ cup chickpeas (low sodium, if possible); ⅛ cup goat cheese, crumbled; Freshly gound black pepper; Dried oregano, if desired; ½ cup extra virgin olive oil; ¼ cup vinegar (red wine, white balsamic, or apple cider); 3 tbsp lemon juice; lemon zest (optional - only if lemon is organic)

AuthorHeather BlakeCategoryGluten-free, Legumes, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginner

Fresh summer veggies with a savory olive oil & lemon dressing!

Yields2 Servings

Prep Time20 mins

For the Salad:

4 cups romaine or green leaf lettuce

½ organic cucumber, chopped

½ cup organic cherry tomatoes, halved

¼ cup kalamta olives, halved

¼ red onion, thinly sliced

½ cup chickpeas (low sodium, if possible)

⅛ cup goat cheese, crumbled

Freshly gound black pepper

Dried oregano, if desired

For the Dressing:

½ cup extra virgin olive oil

¼ cup vinegar (red wine, white balsamic, or apple cider)

3 tbsp lemon juice

lemon zest (optional - only if lemon is organic)

Prepare the Salad:

Wash and chop all vegetables.

Crumble goat cheese and set aside.

Rinse chickpeas and set aside.

Make the Dressing:

You may use a liquid measuring cup to add each ingredient, measuring accordingly OR use a glass mason jar and shake until combined.

Any extra dressing may be stored in the refrigerator, in a glass mason jar, for up to a week.

Assemble the Salad:

Arrange salad ingredients on two plates.

Use a spoon to ladle the dressing onto the salads. Top with freshly ground black pepper and dried oregano, if desired.

Remember, all flavors are enhanced when enjoyed with friends and family!

Ingredients