It’s the summer and it can get a little too hot in my little New York City kitchen. So that means we eat a lot of salads! This is one of my favorites – a Greek inspired bowl of goodness that is light and refreshing and filling!
You can make as much or as little as you need – it works for an entire crowd or just one bowl for you. Here are the ingredients:
Romaine (chopped)
Tomatoes (cherry or grape tomatoes, halved, or other amazingly delicious summer tomatoes!)
Artichoke hearts (cut in half or quarters)
Pine nuts (a handful!)
Radishes (thinly sliced)
Cucumbers (cut into a super small dice, almost like you can’t see them!)
Scallions (white and green parts, thinly sliced) or red onions (diced)
Olives (traditionally, Greek salads have Kalamata olives but I love Castelvetrano!)
Dill (chopped and more than you think!)
Feta (vegan, of course, store-bought or homemade, there is a recipe in my book, Wait, That’s Vegan?!)
Red Wine Vinaigrette (equal parts olive oil and red wine vinegar with a pinch of oregano)
You can add baked tofu or toss it all with pasta (I love orzo!) for a nice summery Greekish pasta salad. Toss it all together and enjoy!