A delightful fusion of a traditional Cobb salad and vibrant Greek salad ingredients, perfect for those looking to maintain a balanced diet without compromising on taste.
Ingredients
Scale:
2 cups mixed greens (such as romaine, arugula, and spinach), preferably organic
1 cup cherry tomatoes, halved
1 cucumber, sliced, with the skin on if it’s unwaxed
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese, preferably made from sheep's milk
2 hard-boiled eggs, sliced
1 avocado, diced
1 cup grilled chicken, sliced
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon dried oregano
Salt and pepper, to taste
Instructions
Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until emulsified. Allow the dressing to sit for a few minutes to let the flavors meld together.
Assemble the Salad: In a large salad bowl, lay the mixed greens as a base. Arrange the cherry tomatoes, cucumber slices, red onion, olives, and feta cheese on top.
Add the Protein: Place the sliced hard-boiled eggs, diced avocado, and grilled chicken over the arranged vegetables, ensuring even distribution across the salad.
Dress the Salad: Drizzle the prepared dressing evenly over the salad. Toss gently to ensure all ingredients are coated with the dressing.
Serve: Serve immediately as a refreshing summer salad or pack it as a delicious option for Greek-inspired lunch ideas.
