Greek Salad

This is easily one of my favorite quick-go to meals to have for lunch or for an easy dinner. Sometimes, salads can be boring, but this one isn't! One thing that I really love about salads is the flexibility you have with your ingredients! 

Author: Sarah Davis

Prep Time: 10-15 minutes

Servings: 2

Keywords: Salad, Greek, Easy, Lunch, Dinner

Ingredients:

For the salad:

• 1 head of chopped romaine lettuce
• A few handfuls of spinach or spring mix
• 1 palm full of feta cheese
• 1/2 chopped cucumber
• 1 small chopped tomato
• Thinly sliced red onion (to taste)
• 1-2 tablespoons of crasins
• 4-5 halved kalamata olives
• Chopped roasted red pepper or red bell pepper (to taste)
• Chopped falafel, chopped chicken, or a few spoonfuls of canned chickpeas *See notes*

For the dressing:

• 1/4 cup olive oil
• 1 tablespoon + a splash red wine vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 pinch of thyme
• A good squeeze of lemon juice
• salt and pepper to taste

Instructions:

1. Add the ingredients for the dressing to the bottom of a large salad bowl. Whisk until well incorporated.

2. Add your salad base (romaine and spinach/spring mix) to the dressing bowl and toss until well coated.

3. Add salad toppings and enjoy!

Notes:

1. To make this even quicker, Yves brand makes great falafel. I've found it at the grocery store in the refrigerated produce section.

2. In addition to this dressing, this salad is also great with tzatziki sauce.

3. Pita chips would be a great crunch addition.

4. This salad is also great as a side salad, I usually just omit falafel, chicken, or chickpeas.

5. Toasted almonds can make this salad even better, if you have them on hand!

6. For a vegan option- omit cheese and chicken. For vegetarian option- omit chicken. Falafel and chickpeas are usually vegetraian/vegan friendly, just check to make sure!