I dug out this old favorite a couple of weeks ago. While I love a greek salad, I think it’s the flavorful dressing that makes me want to put beans with greens and eat it over and over.
I like to toss rinsed garbanzo beans, red peppers, olives, kale or romaine, and a little feta cheese because I can easily have 4-5 things on hand, but truly you can play with the add ins here.
Yesterday while I was out and about, my 14 year old son called to ask me how to make that yummy dressing so he could have that one salad for lunch. What?! I told him over the phone and he made it right there with his phone on speaker. He felt like such a success in the kitchen. And let’s not kid ourselves, we all need that feeling to motivate us towards a healthy option.
You probably have all of these things on hand:
Here’s the dressing first and salad second for a little love-your-lunch inspiration.
|White Wine Vinaigrette|| |
- 6 Tablespoons of olive oil
- 3 tablespoons of white wine vinegar
- 1 teaspoon of dried oregano
- 1 garlic clove crushed
- ¼ tsp salt and 7 cracks of pepper, more to taste
- Measure olive oil, vinegar, oregano, and garlic into a bowl and whisk until well mixed.
- Add salt and pepper and whisk well.
- Dip a piece of lettuce or veggie into dressing to taste and add more salt and pepper as needed.
- Use right away or store in fridge for a week or so.
I use this dressing for any green salad but my favorite way is to make a chop chop salad (where everything is chopped up to approximately the same size pieces) with Greek ingredients. I usually just prep a bunch of the following ingredients and use the leftovers for individual salads. Today I threw the last of our ingredients with kale and added some chicken.
|Chop-Chop Greek Salad|| |
- ½ of the recipe for white wine vinaigrette
- 2 hearts of romaine lettuce or 1 bunch of kale sliced into thin strips (about 6-8 cups)
- ½ can of garbanzo beans drained and rinsed
- ½ red pepper diced, ¼ inch cubes
- ½ cup Kalamata olives pitted and sliced in half
- ½ bulb of raw fennel, remove fronds, and sliced. Then chop up the slices into small pieces. (core removed as you get to the end)
- ½ cup cherry tomatoes sliced in half
- ½ cup feta cheese crumbled
- Toss lettuce or kale with about half of salad dressing or enough to coat the hearty greens. If serving individual salads, I like to layer the ingredients in a jar or bowl.
- When serving as a dish to pass, layer or combine all the ingredients except feta cheese and spread out across the platter in a mound.
- Sprinkle feta cheese on top if you are using and serve.
Both dressing and salad originally adapted from Bon Appetite, June 2003