Greek Salad | Healthy and Refreshing Summer Salads

Light refreshing and full of healthy ingredients, the greek salad is prepared with minimal ingredients and makes an easy side dish for any meal.

You can make this greek salad for any summer party menu or light lunch by itself or served as side with main dish. The fresh flavours of the greek salad balance out everything, even a great heavy main course or the desserts if you have plan to eat lot of them post meal.

Crisp cucumbers, juicy and sweet tomatoes, pungent rocket leaves over a bed of lettuce and topped with feta cheese and piquet salad dressing and a buttery sourdough toast to munch with it, what could possibly go wrong ? Nothing … absolutely nothing ! Lip smacking good, this greek salad can well be your latest salad favourite.

I served this with falafel waffles and baba ganoush meal, and together both made a great meal pair. If you like your salads light and crunchy, you can chop veggies and refrigerate and mix dressing together and store them in fridge separately. Mix salad ingredients, pour salad dressing and you are ready to dig in. Otherwise, if you keep the dressing mixed with salad for 30-40 minutes and allow the flavours to marinate, flavour will develop more but salad won’t be that crunchy.

It’s been a long that I posted a salad recipe and some of you who love salads requested easy salad recipes which taste good. So here it is Greek salad recipe which is refreshing, full of flavour and tasty salad recipe. As I am back to my healthy meals post Diwali, you are going to see a lot of interesting easy to follow healthy recipes here so stay tuned and don’t forget to subscribe to my weekly newsletter {in the sidebar }to stay updated.

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Greek Salad | Healthy and Refreshing Summer Salads

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Course: Salad

Author: Rekha Kakkar

Ingredients

• 400 g cucumber
• 200 g cherry tomato
• 1 cup Toasted bread cut into inch squares
• 1 cups Rocket leaves
• 2 cups iceberg lettuce
• 40 g feta cheese
• 4 slice Sourdough bread
• 1 tablespoon olive oil to brush the bread
• 3 tablespoon lemon juice
• 1.5 tablespoon extra virgin olive oil
• sea salt
• sumac
• Red chilli flakes

Instructions

• To make the salad dressing, whisk together olive oil, lemon juice, sea salt, sumac, red pepper flakes in a small bowl; set aside.
• Toast 4 sourdough bread slices after applying some oilve oil in a toaster or in a pan over stove top.
• To assemble the salad, place lettuce and rocket leaves in a bowl; top with cucumber, tomatoes, olives, feta cheese, toasted bread squares. Pour dressing on top of the salad and gently toss to combine.
• Serve immediately.