Name: Dairy Free Greek Salad with Fresh Mint and Cucumbers
Prep time: 15 min
Total time: 15 min
Yield: 6 people
Ingredients: For the Salad; 1 English cucumber, diced; 1 red onion, diced; 8 oz grape tomatoes, halved; 8-10 oz Kalamata olives, halved; 15 oz can of chickpeas, rinsed and drained; Small handful fresh mint leaves; Small handful fresh parsley, chopped (I like curly parsley); For the Dressing; 3 tbsp olive oil; 2 tbsp red wine vinegar; Juice of one lemon; 1/2 tsp dijon mustard; 1/2 tsp sea salt; 1/4 tsp white pepper

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Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase III)

Dairy Free Greek Salad with bright red tomatoes, black Kalamata olives, and green cucumbers

This Dairy Free Greek Salad is a favorite in my house. In fact, it’s probably my nine year old’s favorite salad of all time. This salad is fresh and crisp, and quick to assemble. I like to pair it with these gluten free Greek Meatballs. This Dairy Free Greek Salad, paired with Greek Meatballs and a bit of red pepper hummus, is one of my favorite summer meals.

CHOP IT UP

The most time consuming part of this recipe is the chopping. It takes time to halve the grape tomatoes and Kalamata olives. The cucumber and red onion need to be diced. Even with all of the chopping, I can prepare a large Greek Salad in about fifteen minutes. If you have a kid-safe knife like this one, you may find that your kids enjoy helping to make this salad.

Dairy Free Greek Salad served with greek meatballs, quinoa, and red pepper hummus

THE DRESSING

After adding the drained and rinsed garbanzo beans to the chopped ingredients, I add fresh mint and parsley, then mix the dressing. For the dressing, I like to use olive oil, red wine vinegar, lemon juice, salt, pepper, and a bit of dijon mustard. A homemade dressing like this one is simple and cost effective. It’s all you need to enhance the flavors of the real-food, natural ingredients.

This Greek Salad will keep in the refrigerator for several days.