I can’t seem to get enough salads lately. I’m constantly thinking of new ways to incorporate veggies into my diet. Salads don’t have to be boring, in fact, I love a chopped salad with no lettuce. It holds up well in the fridge as long as you don’t top it with dressing. It transports well to carpool or work and keeps you from stopping to get fast food. This salad came with me to the baseball field last night while I watched the opening game for my son Evan. Nice pitching sweetie!
This sweet parsley dressing was made up on the fly and it is delicious. I can’t wait to drench other salads in it or use it as a marinade for chicken, skirt steak or shrimp. If I made it a bit thicker or added some greek yogurt it would be a great dip for crudites or oven roasted shrimp.
There is a lot of refreshing crunch in this salad so you won’t miss the lettuce. If you prefer it, add some chopped romaine. I like the feta to be crumbled small because I feel like it goes farther and I don’t need a whole lot to get the satisfaction from the cheese. It adds a nice salty flavor. I love the basil and tomato flavored feta and use it in everything. If you can’t find it, just use regular. Enjoy!
- 1 English cucumber chopped
- 1 1/2 cups grape tomatoes red and orange, sliced in half
- 4 sweet red mini peppers chopped
- 8-12 large green olives cut in half
- 1/2 cup crumbled basil and tomato feta
- 1/2 cup chopped Italian parsley
- 1/3 cup olive oil
- juice and zest of 1 lemon
- 1-2 tbsp honey
- 1/2 - 1 cup Italian parsley
- salt and pepper to taste
In a large bowl combine the veggies, olives, feta and parsley.
For the dressing, throw all ingredients into the blender and mix for a few minutes until the dressing turns a lovely shade of green.
Top salad with dressing. Add salt and pepper to taste.
Other yummy salads…