Simple DIY Weeknight Greek Salad
Shared by: Plan to Eat Blog
Source: Sara Haas
Serving: 4
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.