Simple DIY Weeknight Greek Salad
Shared by: Plan to Eat Blog
Source:
Sara Haas
Ingredients
-
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
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.