The big salad nutrition mediterranean5/20/2023 ![]() ![]() It is best to chop up all of your salad ingredients and store them separately in the refrigerator until ready to serve. ![]() Purchase unpitted olives and remove the pit yourself if that is a concern.Ĭan I make my Greek salad the day before? Pitted olives in a jar tend to be mushy and lose their flavor and color.Add two cups of cooked, drained and rinsed garbanzo beans to create a complete meal.I sliced my vegetables, but you could also chop them if you prefer.Feel free to add 6 Tablespoons of drained capers to your salad for some added saltiness.You would normally serve the dressing on the side and place large slices of feta cheese on top, but I like to shake things up. I deviated from the traditional recipe by tossing the dressing with the vegetables ahead of time, and by using crumbled feta cheese.Serve with fresh bread to scoop up all of the delicious juices and flavors! Pour onto a serving platter and sprinkle with feta cheese. Whisk the vinaigrette ingredients together. Slice onion into thin rings, then slice them in half.Īdd all of the vegetables to a large bowl. ![]() Slice the cucumber in half lengthwise, then into half-moons.Ĭore and seed one red and one green bell pepper. Ingredients you will need to make this recipe: Bell pepper and capers are common additions, and a vinaigrette made with olive oil and red wine vinegar or lemon juice is a must as well.ĭoesn’t that just scream summer? This is the perfect crowd-pleasing salad to serve when you want something lighter than your regular potato or pasta salad. Did you know that a traditional Greek Salad does not contain lettuce? My Big Greek Salad follows the guidelines of the original horiatiki or village salad that contains tomatoes, cucumber, red onion, olives and feta cheese. ![]()
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