Summer Greek Salad
Serves: 6-8
 
Ingredients
for the dressing
  • 3 garlic cloves - minced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • freshly ground black pepper
  • ¼ cup olive oil
for the salad
  • ½ red onion - sliced thinly
  • juice of ½ lemon
  • handful asparagus - tough ends removed
  • handful green beans - strings removed if present
  • 1-2 small to medium zucchini - grilled
  • 2 cups romaine lettuce - torn
  • 1 cup cooked chickpeas
  • 1 small to medium yellow summer squash - shaved w/ a vegetable peeler
  • 1 cup cherry tomatoes
  • 1-2 heirloom tomatoes - sliced
  • 1 small English cucumber - sliced
  • 1 red or yellow bell pepper - sliced
  • 1 cup olives
  • ½ cup pine nuts - toasted
  • nutritional yeast - for sprinkling, to taste
  • handful basil leaves - torn
  • handful parsley and dill - finely chopped
Instructions
to make the dressing
  1. Combine all the ingredients in a small jar, whisk until smooth.
to make the salad
  1. Place red onion in a small bowl, squeeze lemon juice over it, toss to coat and and let marinate while making the salad.
  2. Grill, blanch or saute asparagus and green beans until crisp-tender and bright green. Grill the zucchini.
  3. Arrange romaine lettuce, chickpeas, yellow squash ribbons, tomatoes, cucumber and bell pepper slices, olives, asparagus, green beans, and grilled zucchini on a large platter. Drain onion slices and scatter them over the salad.
  4. Drizzle the dressing over the salad and sprinkle with pine nuts and nutritional yeast. Garnish with fresh herbs. Serve immediately.
Recipe by Golubka Kitchen at https://golubkakitchen.com/summer-greek-salad/