I started eating Greek Salads when I was in High School. I didn’t know anything about the Mediterranean style diet back then. My boyfriend at the time was a vegetarian so one night at a pizzeria near the club his band was playing at, he ordered his usual Greek Salad. He liked to eat light before performing which is smart. I decided to try one too, even though olives gave me the gags. But I never tried those purple kalamata olives. Up until then, I only ever had those black olives they put on pizzas which to me, always looked like dead black bugs and tasted like salt bombs. So, I took a bite of the Long Island pizzeria salad and instantly was in love! The cool cucumbers, the tangy feta cheese, the ripe tomato, the red onions and yes, those purple kalamata olives sang in my mouth. To this day I still make Greek Salads with the same ingredients. As I learned in Greece, you don’t even need the lettuce.
When I was doing the Keto and the Paleo diets, I was experimenting with salads. Since those diets restrict a lot of foods, some recipe MacGyver’ing was in order. (I cheated slightly on the Paleo diet with goat and sheep cheese). When I’m not following any particular diet, my general way of eating is generally in line with a Mediterranean style diet. So Greek Salads with olive oil and balsamic dressing are a staple for me.
This is my new version of a Greek Salad and it’s not only delicious but beautiful to look at as well.
Here’s how to make it:
Prepare a bed of mixed greens (I used 2 different bags of pre-washed lettuces: frisée, endive, escarole, iceberg, etc)
Top with a chopped hard boiled eegg
1/2 of an avocado
Chopped red onion (1 large slice)
1 Persian cucumber, Sliced and chopped
1/2 large 🍅 tomato, Chopped
Crumbled or diced Feta cheese
Dressing: this beautiful orange dressing is “Carrot, Ginger, White miso” dressing from Trader Joe’s.