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Lilly’s Table

 
 
Grilled Kale Chips
Grilled Potato Chips
© Lillys-Table.com Photo of Greek Salad
 

Tags: Vegan Gluten-Free Dairy Free Low-Glycemic vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Greek Salad

from Greek Salad with Grilled Potato & Kale Chips, the Week of July 19, 2015.
View the previous or next recipe for this meal.

Dive into this, when you want a chunky salad of vegetables. Leave out the feta to make it vegan or even crumble in a bit of tofu. Add lettuce and a protein to make it a main dish. Many fresh herbs will work in this salad such as oregano, parsley, basil, dill or mint- substitute in what you have available.

Ingredients

  • ½ red onion
  • 1 lemon, juice
  • 1 teaspoon dijon mustard
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons fresh oregano, or dill, basil, parsley, or mint
  • 1 cup tomato, or cherry tomatoes
  • ½ cucumber
  • 1 bell pepper
  • ¼ cup kalamata olives
  • ½ cup feta cheese, optional to taste

Serving Size: 2 People

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Preparation Instructions

Start with the red onion, cut into small chunks and place in a bowl of cold water. Soak while preparing the rest of the dish. This will mellow the pungent taste of the onion.

Whisk together the lemon juice, Dijon, olive oil, and chopped oregano or other herb (such as basil, mint, or parsley).

Cut the tomato into chunks and remove the seeds or use cherry or grape tomatoes and leave whole.

Cut the cucumber and bell pepper into chunks.

Toss the vegetable chunks, kalamatas and drained red onions together with the dressing. Fold in the feta cheese if using or sprinkle on top.