foodShana Muhammadvegetarian1 Comment

Greek-ish Salad

foodShana Muhammadvegetarian1 Comment
Greek-ish Salad
“If you’re going through the trouble of buying heirloom tomatoes and not salting them immediately after slicing into them, you should spare yourself the trouble of buying heirloom tomatoes.

Salt. Yer. Maters.”
— Yours Truly

The most precious little heirloom tomatoes were on display at the Farmers Market this weekend, so I had to grab ‘em! Why Greek"-ish"? Because it's missing the classic cucumber, peppers, and onions but I couldn't let these perfect tomatoes fall victim to those other sucker fruits and veg. Plus, I threw an egg on it because I needed a lil' protein after my run. However, you can use chickpeas if you want to keep it truly veggie!

Ingredients

Makes 1 lunch salad or 2 side salads

For the salad

1-2 cups your favorite salad greens (I used an arugula spinach mix

1/2 cup any spicy microgreens (optional)

2-3 small heirloom tomatoes, quartered and salted

1/4 cup Kalamata olives

1 egg (optional - you can sub a 1/2 cup of chickpeas for alternative protein)

2 tbsp feta cheese

salt and pepper to taste

1/4 tsp Aleppo-style pepper (optional)

For the dressing

Juice of 1/2 lemon

1 tbsp Greek yogurt

2 sprigs fresh oregano, destemmed

1 sprig dill, fronds picked

3-4 tbsp olive oil

salt and pepper to taste

Instructions after the jump…

Instructions

  1. Prepare Dressing: In a large bowl, stir lemon juice and yogurt until combined. Slowly stream olive oil into the bowl while whisking. Use as much as you’d like to achieve your desired consistency. Fold in herbs, salt and pepper, and set in the fridge until assembly.

  2. Prepare the egg: In a small pot bring water to a boil, once boiling carefully lower egg into water and let boil for 6 minutes. Immediately put egg in an ice bath to stop the cooking process while you assemble the salad.

  3. Assemble salad: Retrieve the bowl of dressing from the fridge, toss in the salad greens and microgreens and mix well using tongs. Plate the mixed greens and top with tomatoes, olives, feta, and shelled and sliced soft-boiled egg. Season salad with salt, black, and aleppo pepper.

  4. Eat fresh! This guy will not hold!