Greek Salad

---

Get your Greek (salad) on! There is nothing quite like a fresh, vibrant Greek salad to brighten up your day and your dinner table. Whether you are a seasoned cook or a kitchen novice, this simple and delicious recipe will transport your taste buds straight to the sunny shores of the Mediterranean. Let’s dive into the details of this delightful dish and learn how to make a Greek salad that is sure to impress.

Salad Ingredients:

• 1/3 cup Greek Mix (see recipe below)

• 1 cup Green Leaf Lettuce, chopped

• 1 oz Feta cheese, crumbled

• 2 oz Lemon Basil Vinaigrette (see recipe below)

• 4 oz Mayo Roasted Chicken (optional)

• Fresh black pepper, to taste

Instructions:

1. In a large bowl, combine all ingredients.

2. Toss the salad vigorously to ensure everything is well mixed and coated with the vinaigrette.

3. Serve immediately with toasted focaccia on the side.

Greek Mix

Greek Mix Ingredients:

• 1 cucumber

• 3 roma tomatoes

• 1/3 red onion

• 1/3 cup olives

• 1/4 cup parsley

• Freshly ground pepper to taste

Instructions:

1. THINLY slice the onion into half moons. Slice as thin as possible. Submerge the slices into cold water and let soak for half an hour to mellow the flavor.

2. Quarter the tomatoes and remove the seeds. Slice each quarter crossways into 1/4" slices and place in a mixing bowl.

3. De-seed and divide the cucumber into eighths lengthwise, then slice into 1/8" slices. Add the cucumber slices to the mixing bowl with the tomatoes.

4. Dice the parsley and add it to the mixing bowl with the tomatoes and cucumbers.

5. Measure out the olives, roughly chop, and add them to the mixing bowl.

6. Drain the onion slices and add them to the mixing bowl.

7. Mix all the ingredients thoroughly and portion into a storage container. Refrigerate until ready to use.

Lemon Basil Vinaigrette

Vinaigrette Ingredients:

• 1/2 cups Lemon Juice

• 1 tsp roasted red onion (RRO)

• 1 tsp Dijon mustard

• 2 tsp sugar

• 1 1/8 cups Oil

• 1 TBSP Basil Pesto (use more if you like)

Instructions:

1. Place all measured ingredients, except the oil, into the bowl of a food processor.

2. Process the ingredients on high for one minute, scraping down the sides if necessary. Pulse the hell out of it.

3. With the food processor still running, slowly drizzle in the oil until the mixture is completely emulsified.

4. Store the vinaigrette in a squeeze bottle in the refrigerator. It will last about a week or two, but make sure it passes the smell test after a week.

Bringing It All Together

The beauty of a Greek salad lies in its simplicity and the freshness of its ingredients. The crisp cucumbers, juicy tomatoes, tangy olives, and creamy feta cheese create a harmonious blend of flavors and textures that is both refreshing and satisfying. The Lemon Basil Vinaigrette adds a bright and zesty finish, tying everything together with its vibrant citrus notes and aromatic basil.

For an added protein boost, the mayo roasted chicken can be included, making the salad a more substantial meal. This optional addition is perfect for those looking to turn this classic side dish into a main course. The rich, savory flavors of the roasted chicken complement the fresh vegetables and tangy vinaigrette beautifully.

Tips for the Perfect Greek Salad:

• Freshness is Key: Use the freshest ingredients you can find. The quality of the vegetables and feta cheese will make a significant difference in the final taste of the salad.

• Proper Chopping: Take the time to chop your vegetables uniformly. This ensures that every bite has a balanced mix of all the ingredients.

• Do Not Overdress: Use just enough vinaigrette to coat the vegetables lightly. Too much dressing can overwhelm the delicate flavors of the salad.

• Serve Immediately: For the best taste and texture, serve the salad as soon as it is assembled. If you need to prepare it ahead of time, keep the components separate and toss them together just before serving.

Incorporating this Greek salad into your meal plan is a wonderful way to add a touch of Mediterranean flair to your cooking. It is perfect for a light lunch, a refreshing side dish, or even a dinner party starter. With its vibrant colors and bold flavors, this salad is sure to become a favorite in your household.

So, next time you are looking to impress your guests or simply want to treat yourself to something delicious, get your Greek (salad) on and enjoy the fresh, wholesome goodness of this classic dish.

---

Key Equipment:

• Food Processor

• Chef Knife

• Mixing Bowl

• Cutting Board

*Contains affiliate links

Greek Salad

Salad Ingredients:

• 1/3 cup Greek Mix (see recipe below)

• 1 cup Green Leaf Lettuce, chopped

• 1 oz Feta cheese, crumbled

• 2 oz Lemon Basil Vinaigrette (see recipe below)

• 4 oz Mayo Roasted Chicken (optional)

• Fresh black pepper, to taste

Instructions:

1. In a large bowl, combine all ingredients.

2. Toss the salad vigorously to ensure everything is well mixed and coated with the vinaigrette.

3. Serve immediately with toasted focaccia on the side.

Lemon Basil Vinaigrette

Vinaigrette Ingredients:

• 0.5 cups Lemon Juice

• 1 tsp roasted red onion (RRO)

• 1 tsp Dijon mustard

• 2 tsp sugar

• 1 1/8 cups Oil

• 1 TBSP Basil Pesto

Instructions:

1. Measure and place all ingredients except the oil into the bowl of a food processor.

2. Process the ingredients on high for one minute, scraping down the sides if necessary.

3. With the food processor still running, slowly drizzle in the oil until the mixture is completely emulsified.

4. Store the vinaigrette in a squeeze bottle in the refrigerator. It will last about a week or two, but make sure it passes the smell test after a week.

Greek Mix

Greek Mix Ingredients:

• 1 cucumber

• 3 roma tomatoes

• 1/3 red onion

• 1/3 cup olives

• 1/4 cup parsley

• Freshly ground pepper to taste

• 1 recipe Lemon Basil Vinaigrette (see recipe below)

Instructions:

1. THINLY slice the onion into half moons. Slice as thin as possible. Submerge the slices into cold water and let soak for half an hour to mellow the flavor.

2. Quarter the tomatoes and remove the seeds. Slice each quarter crossways into 1/4" slices and place in a mixing bowl.

3. De-seed and divide the cucumber into eighths lengthwise, then slice into 1/8" slices. Add the cucumber slices to the mixing bowl with the tomatoes.

4. Dice the parsley and add it to the mixing bowl with the tomatoes and cucumbers.

5. Measure out the olives, roughly chop, and add them to the mixing bowl.

6. Drain the onion slices and add them to the mixing bowl.

7. Mix all the ingredients thoroughly and portion into a storage container. Refrigerate until ready to use.