I always love a good Greek salad. Fresh cucumbers, juicy tomatoes with olives and chunks of feta. But that tangy lemony dressing is what brings those good Mediterranean flavors together. I always make my own Greek vinaigrette because I can customize the flavors to my liking and I know what clean natural ingredients are going into it. Many store-bought dressings are filled with preservatives and not so good ingredients. I like mine to be extra lemony.
To me everything tastes better in a bowl filled with healthy nourishing and colorful ingredients. When I put together a bowl I like to stick to a theme, so for the Dr. Praeger’s #BowlBoss campaign a Greek Salad bowl was a must. Adding Dr. Praeger’s Broccoli Cakes took it to a whole new level. And why not make it fun by spiralizing the cucumber? Here’s how you do it.
Greek Salad Nourish Bowls – Serves 2
4 mini cucumbers
10-15 cherry tomatoes
Romaine lettuce chopped 2-3 cups
Kalamata olives pitted (about 20)
Crumbled full fat feta cheese
Red onion thinly sliced
4 Dr. Praeger’s Broccoli or Spinach Cakes
Greek Vinaigrette – recipe below
Additions: Roasted red peppers, marinated artichokes, stuffed grape leaves, capers
Arrange an equal amount of romaine into two shallow bowls. Chop, slice or spiralize cucumber and slice cherry tomatoes in half. Arrange into bowls equally along with Kalamata olives and red onion and Dr. Praeger’s Broccoli Cakes. Add the remaining additions of choice and top with crumbled feta. Spoon Greek vinaigrette on top and toss.
½ cup extra virgin olive oil
2 tablespoons red wine vinegar
¼ cup fresh lemon juice
1 tbsp. ground oregano
1 tsp. salt
½ tsp. black pepper
Add all ingredients into a small mason jar, close tightly and shake well to fully blend. Adjust seasoning to taste. Save the remaining dressing in the fridge for up to a week.