One of the things I love about my hometown is the authentic Greek restaurant down the street. What I love about their salads, is they focus on the toppings rather than the lettuce. Although I love my leafy greens, it's what goes on top of the lettuce they gets my taste buds excited! I substituted the black olives that are typically found in Greek salads for red peppers, so this is slightly different than a traditional Greek salad. And I changed up my normal Greek dressing for a zippy raspberry yogurt dressing, which really adds some tangy taste to this salad. So, it's a little lacking the lettuce department, but this Greek salad is veggie rich and full of fruity flavor!
Salad: One English cucumber; 1 red pepper; one red onions; one 4 ounce container feta cheese; 1/2 cup grape tomatoes
Dressing: One container Greek vanilla yogurt; 2 tablespoons raspberry balsamic vinaigrette; 1/2 cup raspberries; 2 tablespoons honey; 1/4 cup extra-virgin olive oil
Salad: Peel and slice the cucumber. Cut each slice into quarters. Add the a medium size serving bowl. Rinse the grape tomatoes and cut in half. Add to the bowl. Rinse and dice the red onion and red pepper and add to the serving bowl. Add the feta cheese and toss.
Dressing: Pour the olive oil, balsamic vinaigrette, and honey into a blender. Add the Greek yogurt and raspberries. Blend until smooth (about one minute). Pour onto salad just before serving. Makes 4-6 servings.