So I did this thing last week that I’m not at all regretting. It involved ordering a half sheet of prepared lasagna from a local Italian market. And let me just say they do not shy away from cheese. What’s hilarious is that this half tray of lasagna was marketed as ‘6 portions’. We’re just over halfway through and have already had three meals each for two adults and two meals for the kiddos. So… yes. We’re up to our elbows in lasagna. Anyway, this recent influx in carbs and dairy has left me wanting something a little lighter and perhaps a bit more green mixed into our diets. Which is perfect because I have been craving Greek salad for weeks. I think it’s the olives and feta that are calling my name. I could eat salty, briny foods all day every day.
Anyway, my love for this salad runs deep. If you don’t normally make dressing yourself, go out on a limb and give this one a try. The homemade Greek dressing is unbelievably delicious, and honestly if you’re looking for some lighter fare, this is your meal.
Why this salad makes me happy:
(1) It’s simple. Slice all the veggies, let marinate with feta cheese for as long as you like (I prepped them a day before use, so they sat overnight in the fridge). They only get better the longer they sit.
(2) The use of shallots versus onion. I don’t generally mind raw onion, but sometimes it can be harsh in salads. Shallots are much milder and sweeter, and when sliced thinly they add the perfect crunch.
(3) It’s just as delicious as a vegetarian meal if you want to leave out the chicken.
(4) But… if you decide to add chicken, definitely marinate it in the same dressing as the veg. So delicious grilled up!
(5) I just feel good after eating it.
Already itching to make this again!
Recipe from How Sweet It Is.