Greek Salad

I could eat a Greek Salad for lunch every day. They are so fresh and tasty with big chunks of crisp cucumber, juicy tomato, and salty kalamata olives. The tricky thing about Greek salads, though, is that they really vary in calorie content when dining out. Many salads are loaded with cheese and full-fat dressing, some come with stuffed grape leaves full of rice, or pita bread, which can add hundreds of unwanted calories. If you make your own at home, you know that you can feel good about eating as much as you want!

I like to cut the vegetables and herbs in this salad into big chunks--that way, every bite tastes a little different...one bite might have cucumber and olive...and the next be more tomato and feta. It's more fun to eat if every bite doesn't taste exactly the same.

3 Persian cucumbers or 1 English cucumber, cubed
3 small tomatoes, chunked
1 head romaine lettuce
1/4 c. kalamata olives
1/2 red onion, sliced thinly (optional)*
2 oz. feta cheese, cut into small cubes (or buy crumbled)
2 Tablespoons fresh mint leaves, torn or slightly chopped
1/4 cup fresh parsley, torn or slightly chopped
1 teaspoon dijon mustard
1 1/2 Tablespoons red wine vinegar
3 Tablespoons extra virgin olive oil
salt and pepper

1. In a large bowl, combine cucumbers through parsley.

2. In a small bowl, whisk together the mustard, vinegar, and a pinch of salt. Slowly drizzle in oil while whisking to emulsify.

3. Toss the dressing with the salad and finish with fresh pepper.

Serves 2.

*If you like the taste of onion but raw is a little too sharp for your tastes, soak them in ice water while you prep the rest of the ingredients--this should take the sharp edge off of them.

Printable version here.