Making Greek Salad Bowls for Dinner

This salad bowl is delicious but does require making several of the ingredients, so it is certainly not a quick weeknight meal, unless you do some of the prep ahead of time.

Watch Me Make It

The Recipe

Please note that there is a ton of flexibility to this recipe, and I'm not a big fan of measuring. Therefore, this recipe is just a guideline. You can use different ingredients or different quantities, and I bet it will still turn out delicious. \\

I made 2 servings, but with just another handful of lettuce, I could have easily stretched it to 3 servings. If you want to serve more than 3, just up the quantity of all your ingredients.

Greek Dressing

Dressings are a great way to customize a dish to your preference. Learn more by watching this previous VIDEO.

In a bowl, measuring cup, or mason jar, combine the following ingredients:

• 1/4 cup balsamic vinegar

• 1/4 cup white wine vinegar

• 1 TBSP dijon mustard

• 1/4 tsp salt and pepper

• 1+ tsp oregano

• 1 tsp red pepper flake (skip if you are sensitive to spice)

• 1-2 large cloves of garlic minced OR 1 tsp garlic powder

• 1-2 TBSP fresh lemon juice

• 1/4 cup olive oil

Potato Salad

• 10-12 baby potatoes or 2 larger potatoes, cut into bite-sized pieces

Cook in salted water until just tender.

Drain potatoes and splash with 2 TBSP apple cider vinegar (ACV). Stir and then let cool.

Once cool, add more ACV (about 1 TBSP) and the following:

• 2 TBSP finely diced onion

• 1 tsp salt

• some pepper

• 1 TBSP chives

• 2-3 large green olives, chopped

• 3 TBSP Miracle Whip, mayonnaise, or sour cream (use more or less to get the consistency you want. Also, if using sour cream, you will likely want to add more salt and possibly more ACV)

Greek Tofu

• 1/2 block of extra-firm tofu, cut into bite-sized pieces

Marinate the tofu in some of the Greek Dressing. I marinated mine for a couple of hours. The longer you marinate, the more flavorful your tofu will be.

Bake or Air-fry the tofu until it is a little firm/crispy on the edges.

Tzatziki

• 1/4 cup finely diced cucumber

• 1 TBSP fresh dill chopped

• 1/4+ tsp salt

• 2-3 TBSP plain Greek yogurt

Combine ingredients together and let sit for at least 30 minutes to allow the flavors to meld.

Salad Fixings

• 1 handful of green for each bowl, lightly dressed with the Greek dressing

• cucumber slices

• sliced green bell pepper

• peppercini (whole or sliced)

• olives (I like an assortment of green and kalamata)

• grape tomatoes

• feta

Assemble the ingredients and serve. I promise you it will be delicious.

Time Savers

• You can prep all of these items ahead of time. If you have them in the fridge ready to go, you just have to assemble the salad at dinner time.

• You can purchase potato salad, tzatziki, and even Greek dressing from your grocery store.

• Instead of tofu, use leftover meat or substitute some beans (chickpeas or navy beans).

Variations

• For the dressing, you can use whatever type of vinegar you have on hand. Skip the red pepper flakes if you aren't a big fan of spice.

• There are lots of additions you can add to your potato salad. Use a red onion or scallions. Use more olives. Add chopped pickles. Use more dill. Add parsley. Add a boiled egg.

• If tofu isn't your thing, marinate a chicken breast in the dressing and then grill and chop it to use in the salad bowls.

• While I use some very standard Greek salad ingredients, you can always feel free to change it up depending on what you like. Use whatever lettuce you like and have on hand. Add red onion, some leftover veggies from your crisper, capers, parsley, or fresh oregano. If you aren't a fan of feta, use a different cheese or skip the cheese altogether.

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