Steve and our friend Logan recently went salmon fishing and caught some beautiful fish about a mile from the mouth of Humboldt Bay. We grilled a tail piece on a cedar plank and served it with this nutrient packed Greek Salad for Father’s Day. What a treat!
June 18, 2019
Category
Paleo
Recipes
Salads & Soups
Whole30
A Mediterranean classic, Greek Salad is most flavorful with farmer’s market tomatoes or home grown picked at their peak. The basil chiffonade adds an earthy flavor and pairs well with roasted chicken or grilled salmon. Serves 4 as a side salad or 2 as a main course.
Persons
2
Notes
Simply28™, Paleo & Whole30 friendly
**NOTE: Substitute avocado for the feta cheese for a dairy free option and if following Paleo or the Whole30 way of eating.
Ingredients
- 1 head Red Leaf Lettuce, rinsed and leaves chopped or torn
- ½ cup Cherry Tomatoes, cut in half
- ½ cup Cucumber, seeded and chopped
- ½ cup Feta, crumbled
- ½ cup Bell Pepper, any combination of red, yellow and orange
- ½ cup Kalamata Olives, pitted and drained
- ¼ cup Red Onion, thinly sliced and soaked
- ¼ cup Basil Chiffonade
- 1/3 cup Extra Virgin Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1/2 tsp Dijon Mustard
- ½ tsp Oregano, dry
- ¼ tsp Granulated Garlic
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
Instructions
- Peel red onion and slice in half lengthwise. Thinly slice into strips and place in a small bowl covered with water. Soak for 20 to 30 minutes to mellow the onion taste.
- Prepare the dressing. Combine olive oil, red wine vinegar, mustard and all spices in a mason jar or small bowl. If using a mason jar, place lid tightly on the jar and shake well. If using a small bowl, whisk until ingredients are well incorporated.
- Rinse the head of lettuce. Spin dry in a lettuce spinner or pat dry with paper towels to remove excess water. Chop or tear the leaves into bite size pieces and place in a large bowl.
- Cut cherry tomatoes in half. Peel cucumber then slice lengthwise with a sharp knife. Using a spoon scrape out the seeds and discard. Cut the cucumber and bell pepper into bite sized chunks. Drain onions.
- Top the lettuce with tomatoes, cucumber, feta, bell pepper, red onion and Kalamata olives.
- Layer 4 to 5 leaves of basil in a stack, one on top of the other. Roll them lengthwise to form a cigar shape. Slice thin strips diagonally creating a “chiffonade” or thinly sliced garnish for the salad. Sprinkle chiffonade over the salad.
- When ready to serve, shake or whisk dressing. Drizzle the salad with dressing, toss salad and serve immediately.
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