Summer is finally here! I don’t know about you, but food makes me happy. Shopping, preparing, serving and gathering people around the table brings me so much joy. During these times of uncertainty, isolation and heightened emotion, I’m finding comfort in cooking for my family. I’ll be honest… I’ve had my fair share of comfort foods over the last few months and I’m craving crisp, bright, colorful salads that we can enjoy outside together. This Greek Salad is full of nutrients, flavor, is easy to prepare ahead of time and is a crowd pleaser.
Baby arugula is a great base for this salad. The delicate, crisp, peppery leaves pair so perfectly with the briny olives, creamy avocado and goats milk feta.
Ok here’s what you need… all of these ingredients can be found at our shop! Feel free to add any other fresh veggies that you love. These are just the basics that I love.
Baby Arugula
Cucumber - tossed in “This is Nuts Dip - Green Onion”
Cucumber
Cherry Tomato
Shaved Red Onion
Drake Family Farms Goats Milk Feta
Marinated Artichoke Hearts
Kalamata Olives
Local Carpinteria Avocado
Garlic Gold
Thyme (dried or fresh if you have it)
Super easy to assemble, just place all ingredients together on top of the arugula and gently toss! I tossed the cucumber in the “This is Nuts Green Onion Dip” and it added this bright flavor for the entire salad. Instead of a dressing, I used Garlic Gold which is just roasted garlic and olive oil. I drizzled that over the entire salad with a squeeze of Meyer lemon and called it good! With the marinated artichokes, salty olives and creamy avocado you really don’t need a heavy dressing in my opinion.
This salad is gluten free and vegetarian and can be made vegan if you don’t add the cheese. For a heartier meal, we added organic sausage and grilled zucchini. What would you add?!
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