Mediterranean Salad with Spiced Lemon Vinaigrette
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 8 cups mesclun greens, torn to bite-sized pieces
  • 2 cups Persian cucumbers, sliced (around 3 Persian or 1 regular cucumber, diced)
  • 1½ cups cherry tomatoes, halved (1 pint)
  • ½ cup green olives, halved and pitted
  • Optional: 2 tablespoons hemp seeds or feta cheese
  • Optional: 2 tablespoons green onion, chopped
  • Optional: 2 tablespoons fresh basil, torn to bite-sized pieces
  • Oregano Sumac Vinaigrette
  • 2 tablespoons cold-pressed olive oil
  • 1 tablespoon freshly squeezed lemon juice (from ½ lemon)
  • ½ - 1 garlic clove, minced (depending on preference)
  • 2 teaspoons maple syrup (or raw honey)
  • 1 teaspoon dried oregano
  • 1 teaspoon sumac
  • A few cracks of black pepper
  • A dash of sea salt
DIRECTIONS:
  1. Toss all the ingredients together in a large bowl and serve. If making the salad in advance wait until just before serving to add in the dressing ingredients.
Recipe by Love from the Land at https://www.lovefromtheland.com/mediterranean-salad-spiced-lemon-vinaigrette/