The Ultimate Greek Salad + Dressing

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If you thought you weren’t a fan of salads, wait till you try this Greek salad recipe with the perfect tangy lemon dijon dressing! You’ll be asking for more before you know it…

Our springtime routines are well underway right now with the weather getting warmer, layers of clothes coming off, and refreshing food cravings coming back. Basically, it’s time to sit back, relax, enjoy the sun, and a big refreshing bowl of salad.

One of my absolute favorites? Greek salad. Which is no surprise really, because Mantas and I are in love with Greece itself. Beautiful beaches, delicious food, so much history, and the people there are so friendly, relaxed and hospitable you just gotta love it…

*okay, Ruta, stop daydreaming, get back to the topic*

Sooo… SALAD. I can’t say this salad is like a traditional Greek salad as I added extra things like lettuce and spring onions and didn’t add the delicious Greek Kalamata olives. Basically, I always make this salad a bit differently depending on what I have in the fridge and how many macros I have left. This time, I didn’t add the olives because I would have exceeded my fats goal for the day.

The only thing I’d never change in this salad is the dressing. It takes just a few minutes yet it’s oh so flavourful it makes all the difference. So, let’s get to it!

For the salad:

Lettuce
Cucumbers
Tomatoes
Orange (or any other) bell pepper
Red onion
Spring onions
1 tablespoon (5 g) toasted sunflower seeds
2.5 oz (70 g) feta cheese

For the dressing:

¼ cup (60 ml) extra virgin olive oil
2 garlic cloves (minced)
Pinch of pepper
Pinch of salt
4 teaspoons oregano
2 teaspoons Dijon mustard
½ lemon (juiced)

Instructions:

1.  Chop up all the veggies and combine them in a salad bowl;
2. Toast the sunflower seeds in a frying pan for a few minutes without oil; add them to the salad along with the feta cheese;
3. Combine all the dressing ingredients in a jar and shake until mixed;
4. Add the dressing to the salad and enjoy!

Notes:

– The reason I did not write the amounts of vegetables I used is because I never count the calories from them and just eat as much as I like (you can read why you shouldn’t count calories from veggies here);
– Salad dressing can be stored in the fridge for around a week.