Lyndi's Loaded Greek Salad
This Loaded Greek Salad is one of my favourites because it's so simple.
I often have all of these ingredients in the fridge so it's easy to make and it's so beautiful that it's great for entertaining.
I've used parsley but add any fresh herbs that tickle your fancy. Basil and mint would be wonderful, too.
Chickpeas are one of my favourite ingredients. If you're looking after your heart health, need more fibre or have diabetes, then this is a really great salad because the chickpeas provide a wonderful source of slow-burning energy. It's also naturally gluten-free if that's what you're looking for.
I think it looks really beautiful when you keep the ingredients separate if you're entertaining. Just before serving, you can break up the feta and toss with balsamic vinegar and extra virgin olive oil.
This is a great salad for meal prep as it will last in the fridge for several days. If you drain the tomatoes (just put them in a colander for a few minutes), it'll last even longer.
In Autumn, I also add pomegranate seeds. Alternatively, you can add kalamata olives. Both combinations are glorious-ly yum. I also think adding some toasted seeds like pumpkin would be a great addition.
Have fun with this recipe!
P.s. Sorry for the less than amazing quality photos! I just snapped them on my phone before we ate/devoured the salad.
- 1 continental cucumber, chopped
- 2 punnets cherry tomatoes, quartered
- 200g Greek feta
- 1/2 cup parsley, chopped
- 1/2 red onion, thinly sliced
- 1 tin chickpeas, drained well
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