Rejuvenating Greek Salad Bowl

Allergens

Nuts (tahini), Soy (optional - feta cheese)

Ingredients

• 4 cups mixed baby greens
• 1 large cucumber, sliced
• 2 cups cherry tomatoes, halved
• 1 cup Kalamata olives, pitted
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Optional: 1/4 cup crumbled feta cheese (for non
• vegans)

Instructions

1. In a large mixing bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, pitted Kalamata olives, thinly sliced red onion, chopped parsley, and chopped dill.
2. In a separate small bowl, whisk together the lemon juice, tahini, extra virgin olive oil, minced garlic, salt, and pepper to taste.
3. Pour the dressing over the salad and toss well to combine.
4. If desired, top with crumbled feta cheese.

Chef’s Insight

Use seasonal tomatoes and cucumbers for the best flavor and texture.

Notes

Adjust seasoning to personal preference.