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Greek salad (horiatiki)

You all know I’m a huge fan of mini meal preps & batch cooks every week. I’m not talking put-all-your-food-in-tupperwares-once-a-week and eat those. Nope. What about my mood? What about old food? What if I change my mind? It’s too much of a commitment, and I’m also NOT a fan of spending my entire Sunday in my kitchen. Nope.

I’d rather make a couple roasted & chopped veggies every few days, a couple proteins, and one HUGE chopped salad. I’ll take those and assemble meals from them throughout the week depending on what I’m craving. These types of already dressed salads save my life because they last up to one week (if you don’t add lettuce to them – too soggy – I add lettuce right before I eat it if I’m in the mood). I’ll take the salad and add chopped avocado and sometimes blueberries or peaches, with a big glug of olive oil and a protein & I am one happy person.

Horiatiki salad is usually my favorite way to do it. This is a typical Greek salad that I saw in full force while I was in Greece two years ago, and the interesting thing about it is that it always has no lettuce, so it’s super substantial.

I mix it up frequently by swapping the red wine vinegar for balsamic or sherry vinegar, switching up the parsley for fresh basil, and using different types of tomatoes, cucumbers, and peppers, depending on what’s in season. This is the standard that I always jump back to, because it’s so simple and so good. My favorite.

Greek salad (horiatiki)
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Ingredients
  1. 2 pints cherry tomatoes, halved
  2. ½ pound mini cucumbers, sliced ½” thick
  3. ½ pound mini peppers, sliced ½” thick (you can also used 2 bell peppers diced into ½” pieces)
  4. ¼ cup chopped parsley
  5. Optional: feta, ½ cup, crumbled
  6. 1 tablespoon dijon mustard
  7. 3 tablespoons red wine vinegar
  8. 1 teaspoon salt
  9. ½ teaspoon ground black pepper
  10. 1 teaspoon dried oregano
  11. 2 minced garlic cloves
  12. ½ cup olive oil
Instructions
  1. Place all the chopped veggies and parsley in a bowl, and feta, if using. In a small bowl, add the dijon, vinegar, salt, pepper, dried oregano, and minced garlic. Whisk well. Slowly drizzle in ½ cup olive oil until emulsified. Add the dressing to the salad to coat. Eat immediately.
  2. This lasts up to one week in the fridge, but is best eaten within the first 3 days, if it lasts that long 🙂
Ashley Pardo http://ashleypardo.com/

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