This salad is super quick to make and loaded with yummy vegetables! Add rusks for a crunch and kalamata olives for a savory twist. If dairy-free you can omit the cheese or try a vegan alternative (mozzarella would probably work well in this since it’s mild). Double up on the dressing and save in a glass container to have for up to 2 weeks for even faster salad preparation. The dressing is simple and always a crowd pleaser! So let’s get cooking, enjoy!
One of the things I love most about visiting Greece is the plethora of fresh ingredients at the supermarket… or even better, our neighbor’s garden (featuring the baby tomatoes of this salad). Rusks are a classic Cycladian staple – bread dried by the sun to provide a satisfying crunch, or softened slightly with a drizzle of olive oil. Basically, the primitive version of a Crouton, except the rusks are baked with rye or whole wheat, high in fiber, and a much healthier version to the American counterpart.
I’ve talked about lentils before, and it’s worth mentioning again — they’re chockfull of iron and protein offering a wonderful plant-based option in salads or other dishes. Plus, lentils are high in fiber which means a lower insulin spike after a meal and longer sustained fuel burn without post-meal crashes.
I added green onions to this salad instead of red onions to be more FODMAP friendly — when using green onions, avoid the white parts which can be gas-provoking.
The honey in this dressing is a thick nectar from the local mountains of Greece – try to pick local honey when possible to fight off allergens.
Lastly, let’s talk about the cheese. Greeks love their cheese and Anthotyro is amazing! It’s a soft goat- and sheep-milk based cheese, similar in consistent to a soft goat cheese, yet much milder. It doesn’t have a high salt content making for a wonderful addition to salads. If you’re struggling to find this in the US, you can try substituting with a mild goat cheese, shredded mozzarella, or even ricotta. I would not try parmesan or manchego as these are too sharp of cheeses and will alter the flavor.
Mediterranean Green Salad with Honey-Lemon Vinaigrette
Ingredients
For the Salad
- 1 container arugula
- 1 cup cherry tomatoes, sliced in half
- 1 red bell pepper, julienned lengthwise
- 3 stalks green onion, finely chopped
- 1/3 cup Anthotyro cheese, shredded with a fork, If unavailable, may substitute for goat cheese or mizithra
- 15 pitted Kalamata olives
- 3 rye rusks, crushed up into crouton pieces
- 1.5 cup cooked lentils
- 1/3 cup dill, finely chopped, (optional)
For the Dressing
- 1/4 cup olive oil
- 1/8 cup white wine vinegar
- 1 lemon, juiced
- 2 tbsp honey
- 1 clove garlic
- 2 tsp kosher sea salt
- 1 tsp black pepper
Instructions
- Add salad ingredients to a bowl.
- In a food processor, add ingredients for the dressing and blend well.
- Pour into salad bowl and mix well. Taste test and add salt and pepper if desired.
- Serve and enjoy!