Greek Salad (vegan and gluten-free)

I hope everyone is staying safe and healthy right now during this crazy and unprecedented time. I’m in my 4th week of quarantine, as I’m sure most of you are as well. It’s been odd to not see anyone except the people I live with for 4 weeks and to not go anywhere except the grocery store and my daily walks around the neighborhood. But, I will say that it’s given me a new perspective on life and a new appreciation for the things I definitely took for granted before. I hope you are all taking really good care of yourselves and not putting too much pressure on yourself to get everything done on your to-do list. Remember, we’re going through a global pandemic and although I don’t believe in living in fear, I also think it’s important to have grace with ourselves right now and process what’s coming up with us. With that being said, I do have a very simple and light recipe that is so, so fresh and is the perfect side salad or even a good main course if you’re wanting to get in lots of greens and vegetables. This salad reminds me of summer and puts me in sunny space of mind :)

Salad Ingredients:

2.5 cups arugula

1 cup cherry tomatoes, cut in half

1.5 cups cucumbers, sliced and then cut into half moons

1 cup thinly sliced red onions

1/4 cup kalamata olives

1/4 cup basic, chopped

optional: 2 tbsp vegan feta

Dressing Ingredients:

1/4 cup olive oil

2 tbsp apple cider vinegar

1/2 lemon, juiced

1 tsp oregano flakes

1/2 tsp sea salt

1/2 tsp black pepper

1/2 tsp garlic powder

Directions:

Toss all of the salad ingredients together and set aside.

Mix all of the dressing ingredients together until thoroughly combined and drizzled over the salad. Stir to make sure the vegetables are evenly coated. Serve with a main dish like fish, chicken, or gluten-free pasta or have as your main meal. Enjoy! Xo

With love,

Ashley