I’m one of those lucky women who’s married to someone who cares more about healthy living than I do. He’s the vegetarian; I love a bloody rare steak. He enjoys hummus and carrots for dessert; I gorge in a pint of Ben and Jerry’s next to him. We can be quite the odd couple. Luckily, we both can agree on the importance of a salad.
My husband likes to start dinners with a salad because the fiber content makes you feel fuller, which means you’ll eat less. I believe in salads because I think eating fresh veggies in-season with a quick vinaigrette is just so damn good. Even though our motivations come from two different places, the important part is that we agree that salads are awesome.
This latest Greek salad with herbs is not revolutionary: red peppers, cucumbers, and feta are nothing new. However, a lot of us don’t think to add herbs to the mix. Adding a few leaves of parsley, basil, thyme, oregano, dill, tarragon, or cilantro to a salad just makes it taste fresher. Plus it’s a great way to make sure you get through that bunch of herbs. While this recipe features parsley, feel free to experiment with whatever you have on hand.
- Red pepper – 2, chopped
- Cucumber – 1/2 lb., cubed
- Parsley – 3 sprigs, leaves torn
- Dijon mustard – 2 tsp.
- Lemon juice – 1 tbs.
- Red wine vinegar – 2 tbs.
- Olive oil – 4 tbs.
- Salad greens – 1/4 lb.
- Feta – 4 oz.
- Red pepper / Cucumber / Parsley – Prep as directed
- Whisk together mustard, lemon juice, red wine vinegar, and olive oil. Season to taste with salt & pepper.
- Toss vinaigrette with greens, red peppers, cucumber, and parsley. Top with feta.