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:
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!