My Favorite Greek Salad
I’ve become a bit of a salad-a-holic lately, especially where My Favorite Greek Salad is concerned. As in, if I had friends I actually saw on a regular basis and they knew how many leafy greens I was ingesting, I’m sure someone would stage an intervention. Fortunately, I don’t have a social life and with only like, two friends who I see maybe once or twice a year, my vices are allowed to run amuck unchecked.
This explains why my skin may be turning green shortly.
Today, I am showing you the salad I eat two or three (or four or five) times a week. Sometimes it is lunch, sometimes it is supper, sometimes it is a snack, and I’m not gonna lie, sometimes it is breakfast.
I don’t hold myself to mealtime boundaries when it comes to food choices. This drives one of those two friends crazy. She has a firmly held belief that breakfast food should be ingested at breakfast time so I take great delight in calling her at 5:00 am while I am eating things like greek salad or a bowl of sweet and sassy pickles. It’s how I get my kicks and hey, we gotta get ’em however we can somedays!
So here we go, my salad. Most folks would think of it as a Greek salad, I just think of it as mine – Because I generally don’t have to share 🙂
Rather than do a full tutorial, I just did a few pics because me throwing things in a bowl together is about as exciting as it sounds.Â
Of course, you can use whatever ingredients you like but I keep mine simple. I prefer dark greens and most of the time I just use spinach for the salad base. I add cucumbers, sliced red onions, feta cheese, and fresh basil. On the cheese, I find that it is usually cheaper to buy a block of it and crumble it myself. It crumbles easy so I just hold it over my salad and break it up with my hands.
For you, just for you, because I love you sooooo much, I am using a tomato in today’s salad. I don’t normally add tomato because I love them every way in the world except for raw. But I know most of y’all like them raw (no judgement here, we’re all weird in different ways, right?) and I wanted you to be able to fully visualize this salad as you would eat it. Plus, I’m slicing them in big enough wedges that I can fish out later so it’s a win for both of us.
To make this salad quick and easy during the week, on the weekend I chop everything up and put all of the ingredients in  separate containers in my fridge so I can throw this together in a flash. To store my lettuce for the week, I put it in a large zipper seal plastic bag along with a paper towel. This absorbs excess moisture and keeps your lettuce fresh at least two or three times longer than normal.
To make the salad, I tear up the basil leaves and mix them with my greens, then I toss it together with all of my vegetables. I have experimented with all sorts of dressings and I find the best for my taste is simply Balsamic Vinaigrette.
I buy the cheapest brand the store has but then on the way home I make sure I mention how expensive it was while the dressing is still in the car. That way it doesn’t know it was generic and behaves the same as an expensive dressing. 🙂
Isn’t that a gorgeous salad?
Yeah. Now I’ve got to go eat this. I highly suggest you make your own and join me 🙂Â
What is your go to salad?
I’d love to hear about it in the comments – You might inspire me to try something new!
Enjoy!
Ingredients
- Greek Salad
- Dark greens of your choice
- Chopped Red Onion
- Sliced Cucumber
- Fresh Sliced Tomato
- Crumbled Feta Cheese
- Fresh Basil Leaves
- Balsamic Vinaigrette
Instructions
- Tear basil leaves and add to greens along with all other veggies. Toss to combine. Sprinkle Feta cheese over top and drizzle with vinaigrette.
Nutrition
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~Anonymous
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That will be my lunch today and I cannot wait to have it! It’s also a perfect lunch for today as it’s going to be hot and humid.
Hi, being of Italian decent, among other nationalities, I use A bunch of Kalmata olives, and Italian olive oil that looks like Motor Oil! when My Nona ( made me scrambled eggs as a child, she used oil I hated the flavor., but as a Adult, my taste buds sing when I eat a salad, because I think of her. just once I tasted Caviar, I made a run for the bathroom, fish eggs are one of the nastiest things I have EVER EATEN. I live in New England and I love any kind of fish, but fish eggs, Bleck!
I don’t think Caviar would be something I would like either Mary!! But the olives…YUM!!
Y’all are very motivating! Is it too late to plant a garden in Colorado ? What types of tomato and lettuce ? I have rosemary,thyme,oregano and basil.
I bet you could still plant a few things Vickie!!
My super easy Go To Salad I eat bout everyday is simply chopped Romaine lettuce, English cukes, * hate those big seeds, feta cheese, green onions, a diced half of a yellow or red pepper if I have one around a handful of croutons. ..and the BEST PART….THE DRESSING….N SUPER EASY TOO. IN A LIL JAR WITH A LID I MIX …..Equal parts e.v.o.o and apple cider vinegar…a dask of garlic powder and pinch of kosher salt n fresh ground pepper …now here’s the part that gives the Bang to the dressing…. big ol’ pinch of Italian seasoning. …..now shake that jar like a Polaroid picture & pour that over that fresh salad and eat like a ravenous rabbit in garden patch 🙂 btw.mlove ya Christy n God Bless.
I love iceberg lettuce. I know it’s not cool, but some of those leaf lettuces just hit my mouth like razor blades.
So…chopped up iceberg lettuce, topped with diced cucumber, chopped celery and LOTS of shredded carrots. Then add diced cheddar cheese. I wouldn’t holler if you added some pecans, and I’ll kiss ya if you throw some Mandarin oranges on top.
Pour lite Catalina dressing on top….yuuuuuuuuummmmmmmm.
Yum indeed!!! No judgement here on what kind of lettuce you like Catherine!! Whatever cranks your tractor is my motto!!
my salad at this time all comes from my garden except for the cheese, bacon, and dressing. I use black seed simpson leaf lettuce, small crisp straight 8 cucumbers, yellow pear tomatoes, small purple onions with the green tops cut up too, fresh cut basil, fresh cilantro, then cacique a Mexican cheese that crumbles like feta but less expensive, a strip of crisp crumbled bacon and a sweet sour dressing I make by boiling 1 cup sugar, 1 cup vinegar, and 1 cup of canola oil along with 2 tablespoons of poppy seeds salt and pepper to taste, until the sugar is well dissolved then I cool it off and keep it in the fridge in a mason jar just shake it up when needed and drizzle a little over my salad. It doesn’t take much of this dressing to flavor a salad. YUMMY!!!
Oh YUMMMM is right!! Thanks for sharing Marsha!!
The salad looks Wonderful! I LOVE salads, too and I would so eat this. Breakfast for lunch or supper, and….salads for breakfast……fine with me!
🙂 My friend Jyl would about die to hear us talking this way Angela!!
Add a few olives and it’s perfect.
🙂