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Simple DIY Weeknight Greek Salad

Source

Sara Haas

Ingredients

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For the dressing:
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1⁄4 cup extra virgin olive oil
1⁄2 teaspoon dried oregano
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly cracked black pepper
For the salad:
4 cups chopped romaine lettuce
2 cups cherry tomatoes halved
1⁄2 cup sliced red onion
2 cups sliced cucumbers
1⁄4 cup crumbled feta cheese
1⁄4 cup pitted kalamata olives halved
Protein topper options:
2 cans light tuna drained and flaked over the top
2 cups shredded rotisserie chicken
1 can garbanzo beans drained and rinsed (consider roasting!)
1 can white beans drained and rinsed
8 ounces smoked salmon

Directions ( Default | Numbered )

Whisk the dijon mustard and red wine together in a small mixing bowl. Whisk in the olive oil then add the oregano, salt and black pepper.

Combine all of the salad ingredients in a large bowl. Add your protein, if using, and reserved salad dressing and toss to combine.

Portion salad among bowls and serve.

  1. Whisk the dijon mustard and red wine together in a small mixing bowl. Whisk in the olive oil then add the oregano, salt and black pepper.
  2. Combine all of the salad ingredients in a large bowl. Add your protein, if using, and reserved salad dressing and toss to combine.
  3. Portion salad among bowls and serve.

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