Offering a glimpse of a summer to possibly come, this Greek salad was enjoyed poolside on a day when the temperatures reach into the 90’s – because we can’t just go from winter to spring – we have to have winter, then fall, then winter again, then brutal fall, then winter again… well, you get the sad idea. By the time this gets posted, we may be back in the rainy doldrums, so I’m putting this up to remind myself that there are sunny days behind us, and sunny days ahead.
This salad is simple enough – it’s mostly about the chopping and finding the freshest ingredients. Comprised of garbanzo beans, cucumbers, tomatoes, artichoke hearts, Kalamata olives, roasted chicken, and lettuce, it’s dressed in a lemon juice, olive oil, oregano, garlic and dijon mustard dressing. (A few sidetracks from a traditional Greek salad as there is no red onion, and I included lettuce for filler.) When it comes to salad, everyone should toss it their own way.
