New Recipe of the Week: Greek Salad

New Recipe of the Week: Greek Salad

This delicious recipe for Greek Salad can not only be enjoyed for one day, but throughout the week! A great way to save time is to make all ingredients at the beginning of the week, and makes an easy way to make individual portions. I like to cut up all the vegetables at one time and store in vegetable saver storage containers. The homemade Greek dressing can serve up to 8 individual servings.

From Leah’s Kitchen

Greek Salad Ingredients:

1/8 cup light feta cheese
2 hearts of Romaine lettuce (chopped)
1/4 cup kalamata olives (pitted and chopped)
1/2 large cucumber (peeled and cubed)
1/4 full medium red onion (sliced thin)
1/4-1/2 cup cooked quinoa (optional)
1/4 cup cherry tomatoes (optional)


Greek Salad Dressing:

(Set aside feta and sun dried tomatoes  until after cucumber and onion are done marinating)
1/4 cup. light feta cheese
1/4 cup chopped jar sun dried tomatoes
6 tbsp. olive oil
3 tbsp. red wine vinegar
1/2 tsp. sea salt
1/8 tsp. ground pepper
2 tbsp. fresh oregano leaves (minced)
2 medium cloves fresh garlic (minced)
2 tsp. lemon juice
2-3 tbsp. water
3 tbsp. fresh chopped parsley (optional)


Greek Salad Instructions:

1. Chop red onion and cucumber and set aside. In a medium sized bowl, whisk all dressing ingredients until mixed. Add onion and cucumber to dressing mixture and toss. Marinate for 20 minutes.
2. Chop salad ingredients.  Remove the cucumbers and onion from dressing and add to  chopped salad mixture.
3. Add feta and sun dried tomatoes to dressing and sparingly pour over one individual serving. Toss to combine.
3. Serve and top with feta cheese (Serves 1). Enjoy!


Note: Dressing makes more than 1 serving size. Store and save for salads throughout the week. To increase salad serving size, prepare more salad ingredients.
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