Around the US, it is the unofficial start of summer. Schools are ending for the summer holiday and the weather is getting hot. It is also the season for farmer’s markets with all of the amazing freshly grown produce, local meat and eggs and all kinds of other fresh and local delights. It is the best time of year to get produce that is crisp, fresh and full of nutrients. And what better way to use them, than to make salads! This simple Greek salad is full of flavor and a great way to use all of the great vegetables you get from the farmer’s market….or your own backyard!
This salad is perfect as a dinner side dish, for picnics, parties and summertime cookouts! You can also top it with chicken to make it a complete meal!
If possible, use a raw Feta cheese made from goat’s milk. That is the best option for this salad, and much better than those made from pasteurized milk. One of the best places to find this type of cheese would be with a local goat farm that makes goat milk based products. Check out your local farmer’s market or check with the nearest Weston A Price chapter leader to find out where you can source products such as this locally.
Paleo followers who are not consuming dairy, or for anyone who isn’t consuming any form of dairy for dietary reasons, should skip adding the Feta cheese.
If you have time, make the dressing the day before or earlier in the day that you are going to serve the salad. This dressing tends to become more flavorful when it’s had the chance to sit for awhile. Just keep it stored in a covered container in your refrigerator and whisk through it again before pouring it onto the salad.
Be sure to cover any leftovers and keep them in the refrigerator.
This Greek salad recipe is naturally grain free, gluten free and has Paleo options.
- 1 head of Romaine lettuce, chopped (or your own home grown greens)
- 2 tomatoes, diced or sliced
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 1/4 pitted Kalmata olives or black olives (organic preferred)
- Raw Goat Feta cheese (leave off for Paleo and dairy free)
- 6 tbsp extra virgin olive oil
- 1 lemon, juiced
- 2 small cloves of garlic, minced
- 1 tsp dried oregano
- In a small bowl, mix the extra virgin olive oil, lemon juice, garlic and oregano.
- Mix well.
- In a large bowl, mix the lettuce, tomatoes, cucumber, bell pepper, onion, olives and Feta cheese (optional).
- Pour the dressing over the salad.
- Toss until coated and serve.