And as we officially enter into summer, I find myself longing for a bright, light, crunchy salad to off-set all those casseroles, pies, and candies from winter.
And not just a token “I need to fit into my wedding dress” salad. I’m talking about my beloved Greek salad that any vegetarian, carnivore, diet Debbie or food-lover will truly get excited about.
The Ultimate Greek Salad Inspiration
This Greek salad was inspired by one of my favourite salads in Toronto at Rasa Bar on Harbord. Seriously, if I lived super close I would eat it every day. In my version, I made sure there were lots of textures going on and a satisfying balance of salty, sweet and acidic flavours.
I start by mixing together all of my favourite chopped up veggies, then adding in some crispy flavoured chickpeas with the help of a pack of Hidden Valley’s Greek Tzatziki Dip Mix.
These little crunchy gluten-free “croutons” add great body and texture to this Greek salad but also are a truly delicious snack all on their own- a perfect alternative to potato chips.
I also use the remaining package of dip mix to make a creamy dreamy (easy) tzatziki drizzle that helps contrast the bright lemon vinaigrette I use to soften up the kale.
The result is a Greek salad that you’ll get excited about any time of year.
Don’t you love Greek salad?
What’s you’re go-to salad to welcome the summer?
Leave me a comment below and I’ll try my own take at it.
Greek salad is kind of my deal. The combination of fresh vegetables, salty feta and olives, and sharp vinaigrette just really makes me happy.
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- Pinch pepper and za’atar pinch of each
- 1 package of Hidden Valley Tzatziki Dip Mix 1 1/2 tsp reserved
- 1 1/4 cups Nonfat plain Greek yogurt
- 1 can of chickpeas drained, rinsed and dried
- 1 1/2 tsp Hidden Valley Tzatziki Dip Mix
- 3 cups baby kale sliced chiffonade
- 1 English cucumber finely diced
- 1 cup baby tomatoes sliced or quartered
- 1 red bell pepper finely diced
- 1/4 cup kalamata olives sliced
- 1/4 cup pomegranate arils
- 3 tbsp feta cheese crumbled
- 3 tbsp toasted pine nuts
- Pinch salt, pepper and sumac pinch of each
In a small container, mix together the lemon juice, olive oil, Dijon, honey, salt, pepper and za’atar. Set aside.
Set aside 1 1/2 tsp. of the Hidden Valley Tzatziki Dip mix and mix the remaining mix with the Greek yogurt. Transfer to a squeeze bottle and set aside.
Preheat the broiler. Toss the dried chickpeas with the reserved 1 1/2 tsp of dip mix and spread out onto a baking sheet. Broil until golden and crisp. Set aside to cool.
Meanwhile, in a medium bowl, mix the kale with the lemon dressing and massage until well coated. Add in the cucumber, tomatoes, bell peppers, olives, pomegranates, feta, pine nuts and a pinch each of salt, pepper and sumac. Toss in the crispy chickpeas.
Transfer to a serving platter and drizzle with the Tzatziki dip. Enjoy!
Disclaimer: This recipe was developed in paid partnership with Hidden Valley, however, all opinions are genuine.