Greek salad is a quick, healthy salad with lots of variations. It's also one of my husbands favorites and can easily be made as a main dish. We've been creating this version or something like it quite a bit lately. Throw in some chicken to make it even more protein packed.
2 tomatoes, roughly chopped
(or a pint of halved cherry tomatoes)
1 large cucumber, chopped
1/4 to 1/2 red onion, thinly sliced
1 cup Kalamata olives, halved (or to taste)
1/2 cup sun dried tomatoes, chopped
1/2 cup fresh parsley, chopped
2 big handfuls kale, roughly chopped
1 1/2 cup cooked farro
2 tablespoons dried oregano
olive oil, red wine vinegar, salt and pepper
feta or crumbled goat cheese
Mix all ingredients up to the oregano and add the olive oil, red wine vinegar, salt and pepper to taste. Top with cheese. Serve intermediately or chill. It's better the second and third day.
We also like it with brown rice or quinoa instead of the farro. I slice my onion with a simple mandolin slicer, one of my favorite kitchen gadgets. There are no exact amounts to make this salad perfect. It's much better with home grown tomatoes, but I've got a long wait for that. I usually put the tomato and pepper starts in after Mother's Day. Here in the Pacific Northwest growing tomatoes is an art and the season is short. Wish me luck! And have a great Mother's Day weekend.
|Doodle of our backyard on my daughter's Economic's notebook|