How glorious is a fresh Greek Salad? The ingredients are simple, but the flavours bold – the dance between salty feta and olives, crunchy fresh veggies, and a big glug of olive oil is total salad perfection/party-in-your-mouth type stuff. We grew up eating Greek salad regularly, and while I won’t argue it’s comfort food (I mean geez, it is a salad), I’m content with a bowlful.
Greek Salad is usually served as a side but, to turn it into a more hearty balanced meal, here I’ve added tinned legumes into the mix.
Plant-based proteins, like chickpeas, beans or lentils, are awesome tossed through salads as a way to bump up the protein and dietary fibre content. These nutrients are slow to move through our digestive system, keeping us feeling full for longer.
Enjoy this colourful dish on it’s own, or serve alongside BBQ’d fish – how very Mediterranean of you! If you’re vegan or dairy-free, simply drop the feta – it’s still just as fabulous.