Greek Salad & Vinaigrette

I am ALWAYS on the hunt for new flavorful foods! This greek salad is my new addiction! I made this a few weeks ago, and now I can’t stop! It's cool, crisp and bold, all, which are perfect for summer! It’s super versatile too, you can have it as a light lunch or snack, or build it up and have it as a meal. I usually make the dressing in bulk and keep it in the fridge for whenever I want some next. This is a really great dish to make if you're going to a pot-luck, hosting a dinner or even when you get home and just don’t feel like cooking! Have it with some soup or pita chips and enjoy! Bon apetit, or Kali Orexi as the Greeks would say!

Salad Ingredients
  -  2-3 cups chopped mixed greens (I like baby spinach and romaine lettuce)
  - 1/3 cup cucumbers- sliced and quartered
  - 4 kalamata olives pitted and sliced (regular olives are fine too)
  - 6-8 cherry tomatoes halved
  - 2 TBSP crumbled feta
  - 1/3 cup cooked whole wheat pasta
  - 3 mini sweet peppers diced into 1 inch cubes

Vinaigrette Ingredients 

   - 1/4 cup of extra virgin olive oil 

   - 1/4 cup of red wine or balsamic vinegar

   - 1/4 TSP of salt

   - 1/4TSP pepper 

   -  2 TSP honey 

   - 1 TSP fresh oregano 

   - 1/4 TSP red pepper flakes

Directions

- Combine all of the salad ingredients in a medium sized bowl and toss.

- In a small bowl combine vinegar, salt, honey, pepper, red pepper flakes, oregano and mix.

- slowly whisk in the olive oil until the vinaigrette is fully combined.

- Drizzle 2-3 TBSP of the vinaigrette on the salad and mix until well coated.

- Top with some fresh cracked black pepper.
- Store extra vinaigrette in the fridge.

     Seving Size 

     - This salad makes one large dinner salad or two side salads. 
     
Substitutions                                                                  Additions
 -  Sugar for honey                                                          - Add 1/3 cup chick peas for extra protein
 - Medium sized tomato for cherry tomatoes              - Crumble some pita chips for crunch
 - 1/3 cup diced red bell pepper for mini peppers