I have been making this salad since high school! It is a great summer salad to go with dinner or, if you had a protein, it can make a great entrée. I like to add baked tofu. There is nothing super remarkable about this combination of ingredients, except that the mint really makes this otherwise pedestrian dish pop!
Vegan Greek Salad
Salad
Ingredients:
- 1 head romaine lettuce, washed, spun and torn
- 1 pint cherry tomatoes, cut in half
- 1 English cucumber, sliced
- 1 bunch radishes, washed and thinly sliced
- 1 red onion, thinly sliced
- 1 14 ounce jar of marinated artichoke hearts
- 20 kalamata olives
- 1 bunch mint, washed, spun and chopped
Instructions:
- Wash, dry and prepare vegetables. Put into a salad bowl.
- Drain most of the liquid from the marinated artichoke hearts. Put artichoke hearts and residual liquid in bowl with vegetables.
- Put kalamata olives in salad.
- Wash, spin and chop mint leaves into threads. Add to bowl.
Dressing
Ingredients:
- 2 cloves garlic, peeled
- 1 teaspoon salt
- Juice of 1 lemon
- 1/4 cup red wine vinegar
- 1/8 cup olive oil
- 1/8 cup fresh oregano, minced
- 2 teaspoons sugar
- Sat & Pepper
Instructions:
- Make a paste with the garlic and 1 teaspoon salt. Peel garlic cloves and put on a cutting board. Sprinkle garlic with salt and use the blade of a knife to smash the garlic into a paste.
- Add to garlic paste, vinegar, lemon juice, olive oil, oregano and sugar. Stir to combine.
- Season to taste with salt & pepper.
- Toss dressing with salad.
- Enjoy!
