Tuesday Eats

As soon as warm weather arrives my meals transition from chili and soups to light salads and grilled fish/chicken. Greek salad is one of my favorite, fresh salads that pairs well with anything from grilled protein to homemade pizza. I make a big serving and then store the rest in the fridge for lunch the next day. Lately I've been all about making my own dressing. The fresh flavors and herbs really make a difference and you know everything that's going into it- no questionable ingredients here! 

Greek Salad & Dressing

via the talking kitchen

salad ingredients:

1 cucumber, quartered and sliced into chunks

2 roma tomatoes, diced

2-3 oz. crumbled feta cheese

2 tbsp. red onion, chopped

1/4 c. greek dressing

dressing ingredients:

3 tbsp extra virgin olive oil

2 tbsp. freshly squeezed lemon juice

2 tbsp. red wine vinegar

1.25 tsp fresh oregano, chopped (or dried)

1.25 tsp. fresh basil, chopped

1 small garlic clove

1/2 tsp. dijon mustard

1/4 tsp. honey

1/2 tsp. sea salt

1/8 tsp. black pepper

directions:

Add all chopped ingredients to a bowl and sprinkle feta cheese on top.

Top with dressing and enjoy!

For the dressing, add to a sealable jar (mason jars work perfectly) and shake to combine.

Chill in fridge for 10-15 minutes.

For added protein serve with grilled chicken or fish.

xx