Greek Goddess Salad
Posted: | Categories: Recipes | Tags:gluten-free salad vegan
Greek Goddess Salad
Melissa Ben-Ishay
Savory Recipes
One of my biggest tips for anyone looking to eat more vegetables is to keep your fridge stocked with nourishing ingredients and find new ways to eat them. This Greek salad is filled with crunch and flavor, and the Kalamata olives give it the perfect salty bite. By keeping lots of amazing salads and veggies in my fridge, I’m able to add extra nourishment to avocado toast, stuff a pita with a variety of ingredients, and enjoy my leftovers so much more. If you don’t plan to eat all of this salad at once, I recommend mixing in the miso vinaigrette per serving so the lettuce doesn’t wilt in the fridge. That’s another tip: always, always, always keep a jar of miso vinaigrette on hand. It’s too good not to.
Ingredients
- 2 heads romaine, finely chopped
- 4 Persian cucumbers, finely chopped
- 1/4 cup finely chopped Kalamata olives
- 1 can dolmas
- ¼ cup Feta
- 1 teaspoon za’atar, to garnish
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- 1/3 cup olive oil
- 2 lemons, juiced
- 1/4 cup red wine vinegar
- 1/4 cup white miso paste
- 1/3 cup nutritional yeast
- 1 tablespoon dried oregano
- 2 garlic cloves, grated with a microplane
- 1/2 teaspoon salt
Directions
- Add the romaine, cucumbers, and Kalamata olives to a large bowl.
- Whisk together all of the miso vinaigrette ingredients in a small bowl.
- Pour the miso vinaigrette over the salad and mix well to thoroughly combine.
- Top with Feta, za’atar, and dolmas to serve.
