One of my favorite things in life is Mediterranean food. It’s so fresh, includes lots of veggies, wild fish, extra-virgin olive oil, olives, etc. Basically, I need a trip to Greece immediately to get a taste of the authentic stuff. But for now, I’ll make my own!
Even though it’s almost October & we’re gearing up for more pumpkin spice & everything nice recipes, I’m still holding onto summer and craving light and fresh salads. This one hits the spot and works great for leftovers in your work/school lunch!
Being dairy-free, which most of you guys know I am, I really don’t go for the feta unless it’s authentic and good quality (my stomach can take it in small amounts, just FYI). But, TBH this salad I made doesn’t even need it! So delicious on its own.
Try it out below–
Simple Greek Salad (Dairy-free!)
- 2 roma tomatoes, diced
- 2 persian cucumbers, diced
- 1/2 cup pitted greek olives, chopped
- 1 large bell pepper, chopped
- 1 avocado, diced
- 3 tbsp extra-virgin olive oil
- 1/2 lemon, squeezed
- 1 tbsp red wine vinegar
- pink salt and pepper, to taste
- 1 tsp oregano
Once all veggies are chopped up, combine in large mixing bowl.
Whisk together all dressing ingredients, then pour over the top of the salad. Toss together thoroughly until well combined. Enjoy!
Store in airtight container in the fridge up to 3 days! Great for leftovers.