If it’s possible to overdose on a type of salad, I’d definitely have to say a Greek salad is my all time favorite. There’s just something about the intensity of flavors from blending kalamata olives, artichoke hearts, and feta cheese along with the special Greek dressing and veggies.
Strict Paleo promotes no dairy and therefore no cheese. I was a definite cheese-aholic prior to becoming a cave mama. Giving up cheese in my salads has probably been the hardest of my cheese choices. The cave mamas have shared our belief that there are hues of Paleo – and that most people aren’t 100% Paleo – 100% of the time. I will admit – I toss a handful of Feta chunks into my Greek salad on occasion, although it really doesn’t need it.
My version of a chopped Greek salad is basically the same as a traditional Greek salad – minus the lettuce. What I love most is that I can prepare a hefty sized batch ahead of time, and have it handy to snack on or add to a meal. Plus, it tastes even better after 24 hours of marinating.
This is an easy and delicious salad to bring to a back yard barbeque or any group gathering. While you can add it to almost any meal, one of my favorite ways to serve it is topped with a piece of grilled chicken or bronzed salmon – it’s a meal unto itself!
Have fun altering the proportions of ingredients depending on your personal preferences. My only preparation advice is to chop the veggies small enough to be bite size without making them too small. I like to fit 2-3 pieces on my fork at a time – in order to get that awesome blend of flavors.
Not only does it taste good – but it’s pretty too!
- 1 English cucumber
- 1 Large red pepper
- 1 Small red onion
- 1 Container grape tomatoes
- 1 Can artichoke hearts
- 20-30 Kalamata olives
- ¼ cup Olive oil
- 2-3 Tbs red wine vinegar
- 1 Lemon
- 1 Tbs Oregano
- Salt & Pepper to taste
- Peel and chop cucumber into bite size pieces.
- Cut red pepper into similar size pieces.
- Dice red onion.
- Cut tomatoes in half.
- Open artichoke can and drain liquid. Then cut into quarters.
- Cut olives in half or quartered.
- Toss all above ingredients together.
- Mix olive oil, vinegar, juice from lemon, oregano, salt and pepper to make a Greek dressing.
- Start by drizzling a few tablespoons of dressing onto the salad and gently toss.
- The flavors of this salad are so strong you don't need to add much dressing.
- I prefer to let it sit for a few hours, taste and add more dressing if need be.
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