I’m not gonna lie. I have been making this salad for many years and since it’s so easy, I just didn’t think it was “website worthy”, if you will. I feel badly that I just didn’t go ahead and post a recipe a long time ago because it truly is a great summer salad! But like they say, “better late than never” 
Speaking of summer and off topic of this salad – I’m on summer break from work (school) and loving it …..however, we found out that we have to sell our home. I say, “found out” because through years of modifications etc. (when my husband’s business declined), we are now facing the <new> current mortgage coming up next month and guess what?!? It’s waaaaayyyy out of our budget! So without a long drawn out explanation of our situation, I’ll just state that it’s pretty apparent we should sell and cut our losses, so to speak. We raised our kids here and have definitely made the best of memories BUT I am looking at the bright side and realizing how great it has been to raise our kids in a great neighborhood and go to amazing schools! Since they are now all out of school, I am so fine with a move. We will remain in the same area-ish (South Bay in So Cal) but will have to rent for a while and to be honest, I’m a little excited about just leaving all the homeowner “stuff” in the wings for a while. ALL THAT SAID, as much as I’m enjoying my summer, I am cleaning & purging like a mad woman! I guess it’s actually perfect timing as I couldn’t imagine trying to tackle all of this while working. I will start summer school in August but will be off at noon so that’s a plus. I’m positive and believe everything happens for a reason!
Now – onto the recipe! This salad is so easy to whip up and keep stored in your fridge. I have made this several times for summer BBQ’s and potlucks. This recipe does yield a pretty large bowl so cut in 1/2 if making it for your family. You’ll still have some leftovers to store in fridge for another day or 2 throughout the week. You can choose to add shredded or diced protein right in the salad or just eat on the side.
I use Primal Kitchen Foods ‘Greek Vinaigrette’ to make this a whole lot easier. You certainly use your favorite dressing or just use oil & vinegar, which is what I did for years before this ‘Greek Vinaigrette’ came into my life. As you see in the pictures above, I have paired the salad with Salmon which I get from Sizzle Fish and it’s amazing!!! I usually add chicken to this salad but I’m pretty sure this salmon will be happening more often than not!
Welp, I am off to clean out another closet! This purging is actually very therapeutic & fun! Bare with me my friends as I may be taking a little more time in between posts while I make this move. I hope you all are enjoying your summer!
- 3 cucumbers, diced
- 1 red onion, diced
- 2 cups grape tomatoes, sliced in half
- 1/2 cup Greek olives, sliced in half lengthwise
- 2 tbsp scallions, chopped
- 1/4 cup pepperoncini's, sliced
- 1/2 bottle of Primal Kitchen Foods 'Greek Vinaigrette' (or your favorite dressing)
- 1 large avocado/diced*
- Salt & Pepper to taste
- **protein of choice, if using - amounts mentioned in notes
- Dice all veggies to about the same size (I quarter the cucumbers & keep all veggies/chicken about that size). *Keep avocado to the side until you're ready to serve.
- Add to a large bowl and drizzle the dressing, s&p to the mix of veggies. Combine and place in fridge to let the flavors all meld together - about an hour (or more if you have the time ....this is a perfect make 'the night before' kind of salad). *Add avocado 'the day of' serving.
- If using as a side, omit the chicken - otherwise add the chicken & make it a meal!
- This makes a pretty large bowl of salad - perfect for a large family or potluck. Cut recipe in 1/2 if making for smaller family. You will still have some to keep in fridge for another day
- **4 cups precooked diced chicken (thighs or breast) OR 4 cups shredded salmon
