Code green
A Pinch of Salt
by Donna Marie Riani
When I decide what ingredients to write about for this column, I take inspiration from the grocery stores that sell local produce, the farm stands, the ocean — you name it. I look to see what’s abundant, what’s fresh and what’s in season. When you eat fresh, locally and seasonally you are assured of having the best of the best.
Right now, it’s obvious that spring has sprung because there is an abundance of salad greens: every kind of lettuce you can think of, arugula, Asian greens, tender baby kale and so much more. I especially love arugula and its peppery bite.
Oregon’s cooler wet springs are perfect for growing amazing salad greens. They actually can be grown year-round here depending on where you live. Considering that we are supposed to eat at least five cups of fruits and veggies each day, a salad is a great way to meet that requirement.
I have a confession: younger Donna could think of nothing more boring than a salad for a meal. I’m a completely different person now. When I have a big colorful salad in front of me, it makes me happy. Not only do I know I’m doing something healthy for my body but I know I’m in for a tasty treat.
The key to a great salad is variety. It’s not just about the colorful fruits and vegetables but also the textures, such as crunchy red radishes paired with creamy goat cheese or peppery arugula paired with sweet chunks of apple. We almost always have to buy more herbs than a recipe calls for and then the dilemma is what to do with the rest. Put them in your salad. Fresh herbs, any herbs, in a salad are unexpected and delicious.
This recipe for Greek Salad is tried and true and is always in my recipe rotation. As I’m writing this, it occurs to me I haven’t made this salad in a while — and it’s long overdue. It’s a perfect accompaniment to most meals or, if you add your favorite protein such as grilled chicken, roasted salmon or roasted chickpeas, could easily be a main course. This recipe also includes a homemade lemon vinaigrette. No store-bought dressing for you. Homemade is so easy and it’s filled with ingredients that are recognizable and that you can pronounce. The universal recipe for a vinaigrette is one part acid to three parts oil. This one is a little more acid forward because that’s how I like it. Feel free to play with this recipe and adjust it to your liking.
Salad may not be the first thing you think of when you think of an exciting meal, but I hope this recipe changes your mind.
Ingredients
Greek Salad
• 5 ounces of your favorite salad greens, torn into bite-size pieces
• 1 cucumber, sliced into bite-size chunks
• 1 pint of cherry or grape tomatoes, cut in half
• Half of a small red onion, sliced into thin half rounds
• 1 bell pepper, any color, cut into thin strips
• 1/2 cup of kalamata olives (or your favorite olives) pitted and cut in half
• 1/2 pound of feta cheese, crumbled or block (if you buy the block, cut it into bite size chunks)
• Small bunch of dill, roughly chopped
• Small bunch of parsley, roughly chopped
• 4 ounces of pita or bagel chips, optional
Lemon Vinaigrette
• 3 tablespoons fresh lemon juice (please don’t use the bottled stuff)
• 1 tablespoon apple cider vinegar
• 1/2 cup avocado or olive oil
• 1 teaspoon Dijon mustard
• 1-2 tablespoons honey, depending on how sweet you like it
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
Directions
Place the greens in a large serving bowl and scatter the rest of the veggies over the top.
Sprinkle the feta evenly over the salad.
Sprinkle on the herbs.
Place all the vinaigrette ingredients except the oil in a medium bowl. Whisk to combine. Slowly whisk in the oil. At this point I would taste the vinaigrette and adjust if you think it's needed.
Drizzle the vinaigrette evenly over the salad. You might or might not end up using all the vinaigrette. It’s up to you how much you use.
If you’re using pita or bagel chips, lightly crush the chips and sprinkle over the salad.