I saw Kathleen Barnes from CarrieBradshawLied.com share a greek salad recipe, and I had to try it for myself. Click here for the recipe/original source.
I shared in this post, that I don’t particularly love leafy greens, so I’m always trying to find different ways to get my veggies in. This greek salad is incredibly easy to throw together and store in the fridge for the week ahead*. With its robust flavor, you could almost have this as a meal itself. However, I decided to add some grilled chicken for added protein.
I also left the kalamata olives out because I’m not a huge fan. You could substitute with black olives, but I didn’t have any on hand.
*You might consider leaving the vinaigrette on the side and stored in the fridge separately, unless you’re feeding a bunch of people and plan on finishing it the same day. I found that when I toss the veggies with the vinaigrette and store in the fridge for 2+ days, the vinaigrette sort of solidifies and leaves the veggies mushy.
Bon appetit! Xx, E
