It’s St. Patrick’s Day… and I’m bringing you a recipe for Greek salad. Sorry for being a bad blogger. I just can’t seem to get down with recipes spot on for holidays. Something to work on, I guess.
Do you have a favorite type of food? Over the years mine has varied but mostly always stuck with Spanish cuisine because of the bold, spicy flavors. More recently, I’ve had a major crush on Greek and/or Mediterranean food of any sort. The feta! The olives! The pita bread! Oh, and tzatziki dip? YESSSS.
Tony and I discovered a few good spots in Chicago over the past few months including Zizi’s Café and Gyros on the Spit. We love gyros, greek salads and Moussaka. If you’re in Chicago and love Mediterranean and/or Greek food, those are my two favorites. They’re inexpensive and you get plenty of food! Of course, there’s also Greek town however I’ve only really been to one spot and it was so-so. I’ll definitely be heading back soon though and will report on my findings. (Also let me know if you have any recommendations – I’m always looking for good spots in Chicago!)
Considering I’m on a greek food kick I whipped up a super simple salad for spring. It’s full of fresh veggies, spices, feta, olives and chickpeas. No cooking required; all you’ll do is chop the veggies and toss them with the light dressing. You can marinate it in the fridge for an hour or so, but it isn’t necessary.
I normally eat this salad for lunch over mixed greens but you can also enjoy it as is. A cup of cooked quinoa stirred in is also fabulous. And if you’re in a bind, this is a great crowd pleaser for a BBQ or potluck. Enjoy!
For more salad inspiration, follow my Feel Good Salads board on Pinterest:
- Serves: 4 servings
- Serving size: 1/4th of recipe
- Calories: 279
- Fat: 12.3g
- Carbohydrates: 33.5g
- Sugar: 12.4g
- Fiber: 4g
- Protein: 12.5g
- For the salad:
- 1 (15 oz) can of chickpeas, rinsed and drained
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 15 grape tomatoes, halved
- 1/3 cup pitted kalamata olives
- 1 cucumber, sliced and quartered
- 4 oz feta cheese, crumbled or cut into 1/2 inch cubes
- For the dressing:
- 2 teaspoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- freshly ground salt and pepper, to taste
- Place all salad ingredients into a large bowl and toss to combine.
- In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
- Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making. Serves 4 for a meal, or 6 as a side salad.