A healthy Mediterranean Salad filled with loads of greek style veggies and topped with a tangy Homemade Greek Vinaigrette.
Today I had the hardest time trying to figure out what to say.
I mean what do you say after you have just been through a heart breaking event.
Today is the day we say goodbye to our niece, sweet baby Zoe’s earthly body, who passed away in her sleep on Wednesday. It will be a time of sadness and a time of mourning, but also a time of celebration for the 3 months that God did give her to us.
I don’t think we will ever understand why God chooses to take a 3 month old baby, a 12 year little boy, or a baby that is still forming in its mothers tummy. Bad things happen, but we live in a fallen world. A world that is filled with heartache. But that does not mean that our God is a God of heartache or enjoys inflicting pain. His heart aches right along with ours, he weeps when we weep.
In fact, the past two days it has been raining, call me crazy but I choose to believe they are Gods tears as we cry for the loss of baby Zoe.
Even though there is mourning and sadness through the night God promises that we he will place on us a “crown of beauty instead of ashes, the oil of joy instead of mourning, and a garment of praise instead of despair.”
He can and will turn everything that was bad into good. I believe that because I have experienced it.
So as we get ready to say goodbye to precious Zoe, we know that this is not the end. We look forward to the beautiful story that God still has yet to unravel before us.
There is really not a good way to transition for heart story to food so I’m just gonna do it.
On more of food note, today I am “unraveling” the recipe for this Mediterranean Salad filled with kalamata olives, fresh juicy tomatoes, cucumbers, salty feta cheese and then topped with a delicious Homemade Greek Vinaigrette!
To get started, heat a small skillet to medium high heat. Add 1 teaspoon of olive oil and 1/4 cup of chopped red onion.
Saute until translucent. {about 4-5 minutes} In a small bowl add juice of 1 lemon, 1/4 cup of red wine vinegar, 1 teaspoon of dry oregano, 2 tablespoons of crumbled feta cheese, salt, pepper, sauted onions, and 1/2 cup of olive oil.
Whisk until all combined and you can no longer see the oil vinegar separation. Set aside.
In a large bowl add 6 oz. of baby spinach, 1 roasted red pepper that has been julienned, 1/2 cup of quartered artichokes, 1/2 cup of kalamata olives, 1 chopped roma tomato, 1/2 cup of sliced cucumber, and 1/4 cup of crumbled feta cheese.
Serve!
Mediterranean Salad with Homemade Greek Vinaigrette
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 4 1x
- Category: Salad, Vegetarian, Side Dishes, Gluten Recipes
- Method: Skillet, Bowl
- Cuisine: Mediterranean
Description
A healthy Mediterranean style Salad filled with kalamata olives, artichoke hearts, cucumber and feta then topped with a homemade Greek Vinaigrette.
Ingredients
- 6 oz. of fresh baby spinach
- 1 red pepper, roasted & julienned
- 1/2 cup of quartered artichokes {I used caned artichokes}
- 1/2 cup of kalamata olives, pitted
- 1/4 cup of crumbled feta cheese
- 1 small roma tomato, diced
- 1/2 cup of sliced cucumber
Dressing:
- 1/4 cup of red onion, diced
- 1 teaspoon of olive oil
- juice from 1 lemon
- 1/4 cup of red wine vinegar
- 1 teaspoon of dry oregano
- 1/3 cup of olive oil
- salt & pepper to taste
- 2 tablespoons of crumbled feta cheese
Instructions
- Heat a small skillet to medium high heat. Add 1 teaspoon of olive oil and chopped red onion.
- Saute until translucent. {about 4-5 minutes}
- In a small bowl add lemon juice, red wine vinegar, dry oregano, crumbled feta cheese, salt, pepper, sauted onions, and olive oil.
- Whisk until all combined and you can no longer see the oil vinegar separation. Set aside.
- In a large bowl add baby spinach, oasted red pepper that has been julienned, quartered artichokes, kalamata olives, chopped roma tomato, sliced cucumber, and crumbled feta cheese.
- Serve!
Nutrition
- Serving Size: 1 salad + dressing
- Calories: 346
- Sugar: 3 g
- Sodium: 934 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 11 mg
Keywords: easy salad recipe, healthy salad recipes
