Greek Salad with Tahini Balsamic

1.) This salad packs quite a few ingredients, but they all contribute key flavors to the final product.

2.) Start by chopping your cucumber, olives, roasted red peppers, artichokes, and rinse your chickpeas.

3.) Next, whisk your olive oil, tahini, and balsamic until they are well combined.

4.) In a large bowl, mix together about half of the dressing (or about 3/8 cup) with all of the arugula. Add in your za’atar and mix well.

5.) Plate your arugula, and top your greens with an even distribution of your chopped vegetables, chickpeas, and hummus and feta if you choose to add those.

6.) Use the leftover dressing to drizzle over your salads, sprinkle with “Everything but the Bagel” seasoning, and enjoy!

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Greek Salad with Tahini Balsamic (Total Time: 20 minutes, Serves: 3-4)

This salad is a version of my typical school day lunch. I love every ingredient in it on their own, but mixing them with a delicious and simple dressing makes for a delicious plate of good food! If you’re missing an ingredient or two, it’s not the end of the world; there are plenty of ingredients that would go great in this salad. Tomatoes could be substituted for the roasted red peppers, chicken could take the place of the chickpeas, and some avocado or roasted cashews would also make great additions to this dish. With summer in full swing, I’m all about turning the oven off and cooling off with fresh veggies, so look in your fridge, or take a trip to the store, and get your greens on!

Ingredients

Dressing

1/4 cup olive oil

1/4 cup tahini

1/8 cup balsamic

Salad

5 cups arugula

2 tbsp za’atar

2 cups chopped cucumber

1/2 cup chopped kalamata olives

1/2 cup chopped roasted red peppers

1 cup chopped artichoke hearts

1 can of chickpeas

Optional (but highly recommended) Toppings

4 spoonfuls of hummus

4 sprinkles of feta

“Everything but the Bagel” seasoning

Directions

1: Start by roughly chopping all of your veggies, and rinsing off your chickpeas.

2: Whisk together your olive oil, balsamic, and tahini.

3: In a large bowl, mix together 1/2 of the dressing, as well as 2 tbsp of za’atar until well combined.

4: Plate your greens in 3-4 separate plates, and evenly top with your chopped veggies and any other optional toppings. Pour on the additional dressing to your liking, and enjoy!