Healthy Healthy Meals Lunch Soups & Salads

Simple Greek Salad

Simple Greek Salad This simple Greek salad is easy, healthy, and delicious. Add some grilled chicken, and make a light meal that could enjoyed for lunch or dinner.

I know you don’t need a step by step pictures to make a salad, but I thought I’d continue with the blog’s theme and include a few pictures ūüôā

I hope you get to try this recipe and enjoy it!

Prep time: 10 minutes
Serves: 2

 Ingredients:

Salad:
3 Leaves of Romaine Lettuce washed, dried and cut in bite sizes
1 Tomato cut in wedges, seeds removed
1 Cucumber peeled and cut in wedges
6 Kalamata Pitted Olives cut in halves
1 tbsp of Feta cheese
Dressing:
1 tsp of Dijon Mustard
1 tsp of  Balsamic Vinegar
2 tbsp of Extra Virgin Olive Oil
Salt and Pepper to taste

Directions:

1 On a serving plate, arrange the lettuce, tomato, and cucumber 2 Top off with the olives and feta cheese and set aside 3 In a small bowl, vigorously whisk the Dijon mustard and balsamic vinegar until incorporated. Add the olive oil slowly while still whisking and season with salt and pepper. 4 Drizzle the dressing over the salad right before serving.
You can make the salad and dressing ahead of time, just don’t add the dressing to the salad until you are ready to serve. 5 Enjoy the salad either as an¬†appetizer,¬†side¬†dish or as mentioned above, if you would like a light meal you can add some grilled chicken and¬†have it¬†for lunch or even dinner.

Simple Greek Salad
 
Loubna El Maziati:
Ingredients
  • Salad:
  • 3 Leaves of Romaine Lettuce washed, dried and cut in bite sizes
  • 1 Tomato cut in wedges, seeds removed
  • 1 Cucumber peeled and cut in wedges
  • 6 Kalamata Pitted Olives cut in halves
  • 1 tbsp of Crumbled Feta cheese
  • Dressing:
  • 1 tsp of Dijon Mustard
  • 1 tsp of Balsamic Vinegar
  • 2 tbsp of Extra Virgin Olive Oil
  • Salt and Pepper to taste
Directions
  1. On a serving plate, arrange the lettuce, tomato, and cucumber. Top off with the olives and feta cheese and set aside
  2. In a small bowl, vigorously whisk the Dijon mustard and balsamic vinegar until incorporated. Add the olive oil slowly while still whisking and season with salt and pepper.
  3. Drizzle the dressing over the salad right before serving.
You can make the salad and dressing ahead of time, just don't add the dressing to the salad until you are ready to serve.
Enjoy the salad either as an appetizer, side dish or if you would like a light meal you can add some grilled chicken and have it for lunch or even dinner.

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