Why is this salad "Greek-ish"? Well, when you hear "Greek salad", you think of a pile of lettuce with a whole bunch of olives, onions, tomatoes, feta cheese, chicken and a delightful zingy Greek vinaigrette. This is that...but less. (I'm really good at promoting my goods, aren't I?)
I love a ginormous Greek salad. I also love NOT having to take much time to make one. You're probably thinking to yourself "ok, how lazy can you be? What's so hard about making a Greek salad?"...and to that I say "you are 100% right, I'm a lazy piece of *offensive word for fecal matter* and it's not hard, I just want it be even less hard." Over the last few months, I've really enjoyed keeping a colossal tupperware bowl filled with diced cucumber, cherry tomatoes and red onion. When I need to throw together a last minute lunch, I pile a bunch of it in a bowl, add some seasonings, top it with whatever cooked protein I have in the fridge and drizzle some olive oil and balsamic on top. And that's it!
Wait...that's it? So I'm just leaving you with a recipe that asks you to chop some shit up and leave it in a container in the fridge? Yes. Yes I am. A) It's brilliantly convenient, B) the colors of the veggies make for a pretty picture, and C) I didn't come up with a fancy recipe for you this week because of life. Deal with it.
- 3 cucumbers, washed and diced
- 2 cups cherry tomatoes, washed and halved
- 1 small red onion (or 1/2 large), thinly sliced
- Topping variations: any animal protein, salt and pepper to taste, garlic powder, crumbled feta, kalamata olives, olive oil, balsamic vinegar, quinoa or rice
- Literally just throw together the cucumber, tomatoes and onion in a big container and store it in the fridge.
- When you're ready to eat, pile in a cup or two of the veggies in a bowl, and add your Greek-ish salad toppings! I usually keep it quick and basic with chicken or salmon; a few shakes of salt, pepper and garlic powder; and high quality olive oil and balsamic vinegar! I'll also throw in a cup of white rice or quinoa for a good post-workout meal. Of course, feta and olives make it a bit closer to a true Greek salad, so if you have those on hand, add 'em in! You can make this as versatile as you'd like.
- NOTE: Make sure you do NOT season or dress the veggies before storing them in the fridge. Only flavor the salad as you eat it, otherwise the salt (even from feta or olives) and dressing will make the veggies soft and you'll be left with a mushy salad. No bueno. Store it all completely raw and season/add toppings on an individual serving basis!