All the flavors of your favorite Greek Salad served chopped and ready to toss with oregano dressing~ by Deanna Segrave-Daly, RD
This herb had me doing a little happy dance when I picked up my CSA share last week:
You see, for this month’s Secret Recipe Club, I was assigned Brittany from We Heart Vegan (a fellow Recipe ReDux member – whoot!) and I was stumped between several of her recipes to make (which pretty much happens every month I get my new “Group C” blogger assignment.) Turns out one of the recipes I had virtually dog-eared was Brittany’s Greek Antipasto Salad.
Key ingredient to any Greek Salad? Oregano.
And with my local and fresh oregano in hand, it was time to get my full on Greek on.
I pretty much stayed true to Brittany’s original recipe. I did add in feta cheese but that’s the only ingredient that’s not vegan in this salad (besides the touch of honey I added to the dressing to balance the tang.)
And I went the chopped salad route because I like having equal portions of veggies to the salad greens. True dietitian confession: sometimes I just skip the salad greens altogether if there are a lot of other vegetables involved.
This recipe made me remember how much I love me a Greek Salad and this recipe really comes together quickly. Definitely a recipe keeper and I’d make it again some time perhaps using leftover grilled chicken or shrimp for even more of a protein punch.
Do you like Greek food? What’s your favorite part of a Greek salad?