Hi!
I am excited to share a super easy and delicious salad recipe today. I love Greek salads and I have been making this lettuce-less version while in quarantine and it’s soooo good. You can obviously add lettuce if you want (I suggest romaine or kale). However, I love it without because I make a big batch and it keeps in the fridge for a day or two (probably longer but we always eat it within a day).
To be honest, I think it gets better with time as well because all of the flavors mend together and marinate. That’s why I suggest letting it sit in fridge for at least 10-15 minutes before serving. Even though, it is delicious right away if you can’t wait!
My husband and I love this salad as a light lunch with grilled chicken or served as a dip with crackers! If you love Greek salads, I definitely recommend giving this a try!
Lettuce-less Greek Salad
Ingredients
- 1.5 cup cherry tomatoes, sliced into quarters
- 1 english cucumber, peeled, seeded, and sliced into quarters
- 3/4 cup pitted kalamata olives, roughly chopped
- 1/4 cup authentic Greek feta cheese, crumbled
- 3 Tbsp flat leaf parsley, chopped
- 1/4 cup extra virgin olive oil
- 3-4 Tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp dried basil
- salt & pepper to taste
- optional add ins:
- 1 can of garbanzo beans, drained & rinsed
- 1/2 can of artichoke hearts, drained, rinsed, & chopped
- 1-2 shallot or 1/4 cup red onion, diced
Instructions
- Mix all ingredients in a bowl and chill in refrigerator for 10-15 minutes before enjoying!
Notes
Serve with chicken as a light meal or with fresh hummus and pita or crackers as a delicious appetizer!
Can be enjoyed for a few days, store in airtight container in refrigerator.
