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This greek salad isn't fancy or particularly unique, but it is so amazingly good. We use this with some whole grain bread to make a perfect light summer supper. It also makes a great side for any main dish.
You can use regular cucumbers, but I love the English ones. (They are long, bumpy cucumbers that come wrapped in the produce section.) The skin is thinner and less chewy, so I never peel them, just slice thinly. Of course you can also use any variety of greens you like. About a year ago I completely abandoned iceberg lettuce as being nothing more than crunchy water. Instead we use highly nutritious greens like spinach and kale. Yum!
Ingredients
- 3 C spinach
- 3 C baby kale
- 2 C romaine
- 2/3 C crumbled feta cheese
- 1 English cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1 C grape tomatoes, halved
- 1/2 C sliced kalamata olives
- Tangy Greek Salad Dressing
Instructions
- Combine all ingredients in large bowl and toss gently.
- Sprinkle with dressing.
Alison Moore Smith is a 61-year-old entrepreneur who graduated from BYU in 1987. She has been (very happily) married to Samuel M. Smith for 40 years. They are parents of six incredible children and grandparents to two astounding grandsons. She is the author of The 7 Success Habits of Homeschoolers.
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