Sometimes, you just want a really tasty salad, am I right, folks? Don’t get me wrong; I am wholeheartedly omnivorous. I love a big, juicy steak just as much as the next carnivore, but sometimes I just want something light, crisp, and zesty and this Greek salad fits the bill to a T. Each ingredient brings a specific and distinct flavor to the party: crisp greens, salty kalamata olives, refreshing cucumber, creamy goat cheese, sweet tomatoes, mild red onion, and a bright lemon vinaigrette. This salad is as far from boring as the Ozark Mountains are from the Greek isles. Not only is it nice to look at, it’s incredibly flavorful, and satisfying enough, to stand alone, maybe with a hearty whole-grain bread; or as an accompaniment to a seared chicken breast, or that big, juicy steak I mentioned earlier. Whichever way you choose, I promise the classically-Greek flavors in this beautiful salad won’t disappoint.
Here’s what you’ll need:
For the salad:
- 5-6 c. mixed greens, romaine, or your favorite salad mix
- 1/4 c. red onion, very thinly sliced
- 1/4 c. goat cheese crumbles (or Feta)
- 1/2 c. English cucumber, quartered and thinly sliced
- 1/2 c. grape tomatoes, halved
For the dressing:
- 1/4 c. olive oil
- 1/4 c. apple cider vinegar
- Zest and juice of 1 lemon
- 1 1/2 T. sugar
- Black pepper, to taste
- Optional: 1/4 t. salt-free Greek seasoning
Toss all of the salad ingredients together in a large bowl.
In a bottle or jar with a lid, add all of the dressing ingredients. Shake vigorously for about one minute. Alternatively, add all ingredients, except the oil, to a medium bowl. Mix vigorously with a whisk while drizzling in the oil to emulsify the dressing.
Just before serving, drizzle the salad with dressing and toss.