As I said for my 7 layer salad, we are bringing sexy back to salads this summer! We started summer ’21 with an American classic now we are taking it to the Mediterranean with a classic Greek salad. To be honest Greek salad has always been a favorite salad that I would describe as sophisticated with the many burst of flavors is a simple concept. Therefore, I would say Greek salad is not for the week (aka developed palates).
But, in all seriousness, I wanted to bring another simple recipe honestly less than 20 min salad to keep us refreshed and snatched for the summer. Leaving the dairy in the grocery store, I couldn’t leave this classic without feta cheese, so I have found a great vegan feta alternative to keep the great flavors. Here is my Greek Salad.
Warning: This Salad is top 8 allergy-free
Ingredients:
- Spring Mix Lettuce
- Cherry Tomatoes
- Cucumbers
- Red Onion
- Vegan Feta Cheese
- Dijon Mustard
- Olive Oil
- Red Wine Vinegar
- Oregano
- Salt & Pepper
Materials:
- Cutting Board
- Kitchen Knife
- Small Mason Jar
- Measuring Cups and Spoons
Ingredients
Equipment
Method
- Clean and dice tomatoes, cucumber, red onion, and garlic and refrigerate to chill
- In a small mason jar, combine oil, vinegar, garlic, lemon juice, mustard, oregano, and salt/pepper. Shake and store the Greek dressing in the refrigerator to chill
- Prepare salad in a large serving bowl with spring mix lettuce and top with drained olives, tomatoes, cucumber, and onion
- Next, pour dressing over vegetables and toss salad with serving utensils and top salad with vegan feta crumbles
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