In my training, I talk a lot about the use of raw foods as a cleansing tool. Yet, when I look at the Eating Work’s recipe index I noticed that a majority of my recipes are cooked.
I need to even out this discrepancy.
A lot of my day to day meals consist of salads. I don’t consider a salad a recipe since it is usually so simple. But I realize that they are recipes. Sometimes, I’ll search through fellow bloggers indexes for delicious salad inspiration.
So I wanted to share my favorite Greek-inspired salad with you. I always whip this up when I have company coming over. It is always a crowd pleaser. Best part… It takes less than 10 minutes to make!
The combination of fresh and dried herbs help boost the flavor of what would normally be a boring dish. I also like to include mint since it is refreshing and a bit unexpected in a Greek salad.
If you don’t have it feel free to leave it out. This salad is best tossed with some goat or sheep feta and a piece of grilled fish for dinner.
Can’t wait to hear how you all like it!
- For Salad
- 1/2 C Kalamata Olives chopped
- 1/4 C Mint chopped
- 1/4 C Parsley chopped
- 2 Cucumbers peeled seeded and thinly sliced
- 2 C Vine Ripe Tomatoes quartered and seeded
- 4 C Baby Greens
- 1 Tsp Dried Oregano
- 1 C Raw Sheep or Goat Feta Crumpled
- For Dressing
- ½ C Olive Oil
- ½ C Red Wine vinegar
- 2 T Dijon Mustard
- 2 T Honey
- ¼ tsp Dried Oregano
- ¼ tsp Sea Dalt
- Pinch Black Pepper
- ¼ C Shallot chopped
- 2 Garlic Cloves
- For the Dressing
- Emulsify all ingredients in a high speed blender until the dressing is perfectly creamy.
- Transfer to a glass container for storage in the refrigerator for up to 14 days.
- For Salad
- Combine all ingredients in a large bowl and enjoy!