Greek Salad, Cucumber and Tomato Salad

I am candidly aware that the situation at my house is not at all unique.  Like most, we’re an active, busy family.  Between school for 3 out of 4 of us, sports and fitness, activities, work and get-togethers, we’re on the go all week and into the weekend.  Planning a week’s worth of meals with one trip to the grocery store is about all we can handle. 

When planning meals for the week I like to make sure the ingredients will be used in several different ways because I’m a tight wad and don’t want anything to go to waste.  Also, it is fun to explore different techniques and flavor profiles for the same ingredient.  For example, pears are delicious raw as a snack or in a salad, but they can also be poached and drizzled with honey and cinnamon for a sweet treat.  Sweet potatoes can be mashed or roasted, mixed with anything from curry spices to just salt and pepper.    

Here are two salads using some of the same ingredients but are very different.  They are lovely sides to a lean protein dinner (lamb, fish or chicken) and alongside roasted vegetables.  Both come from the best paleo cookbook on the market Make it Paleo by Bill Staley and Hayley Mason.  If you don’t have this cookbook yet, get it now and make their website, The Food Lover’s Primal Palate, a daily visit.

Greek Salad

5 cups spring mix greens (or whatever lettuce you have on hand)

3 Roma tomatoes, thinly sliced

1 green bell pepper, thinly sliced

½ medium red onion, thinly sliced

1 cup English cucumber, thinly sliced

¼ cup capers

½ cup black or kalamata olives, halved

Greek Salad Dressing (recipe below)

Toss spring greens with tomatoes, green pepper, red onion and cucumber and dressing.  Top salad with capers and olives. Serves 4-6.

Greek Salad Dressing

Juice of one lemon

¼ cup extra virgin olive oil

1 clove garlic, minced

1 tsp dried oregano

Salt and pepper to taste

Squeeze lemon juice into a small mixing bowl or glass jar.  Whisk in olive oil, minced garlic, and oregano.  Add salt and pepper to taste.

Cucumber and Tomato Salad

2 cups English cucumber, chopped into bite-size pieces

2 cups grape tomatoes, halved

2 cup kalamata olives, halved

1 TB fresh basil, thinly sliced

1 TB fresh oregano, chopped

1 clove garlic, minced

2 TB extra-virgin olive oil

2 TB balsamic vinegar

Cracked black pepper to taste

Toss all ingredients in a medium size bowl. Serves 4-6.

When slicing ingredients for these salads, be sure to prepare extra for when you’re running out the door to work or scrambling to feed the kids lunch.  When ready to eat, simply toss either salad with a can of tuna or shredded rotisserie chicken and its respective dressing.  By adding in the protein you’re turing last night’s side dish into a satisfying lunch and providing fuel for your body.