Crisp and Crunchy Greek Salad
At the start of summer I love making fresh, wholesome salads. As soon as the heat starts climbing up, that is when I start to crave all the veggies in the world. Fresh, clean, crunchy feel good food, is exactly what this dish is.
I made a giant container of this and have been taking it everyday for lunch. I'll top it with chicken or tuna. It all tastes good and it's so simple to put together. When I portion it out for lunch, that is when I add in the feta, otherwise it breaks down too much as you are mixing it. I would also suggest you making this the day before you plan to eat. It tastes so much better once the veggies have taken an overnight bath in that dressing.
Serves: 8 - (1 cup of salad)
1 english cucumber, sliced
2 cans garbanzo beans
1 can black olives, left whole or sliced
2 c. grape tomatoes, halved
1/2 c. mild pepper rings or pepperoncinis
1/2 of a purple onion, sliced very thinly
1/2 c. dressing of your choice (I used Newman's Own Lite Balsamic)
1/4 c. Italian Parsley, chopped
1/4 c. Fresh Dill, chopped
Feta cheese to finish
Chop up all the veggies and add to a giant mixing bowl, along with the pepperoncinis/pepper rings. Add in your spices and dressing. Toss lightly to incorporate.
When ready to serve, top with cubed feta, grilled chicken or tuna.