The inspiration for this dish came to me out of sheer boredom with the standard classic Greek salad which I had been eating for years. Now it’s easy to bring this Greek diner staple into your own home in a healthy way. When you anchor it with summer squash and organic Greek yogurt, it’s an entirely different Mediterranean experience. My approach to this classic fav will keep you healthy, satisfied; and give summer squash it’s very own place on the diner menu. —CarolineP
medium green zucchinis
Kalamata olives cut in half
Garden fresh tomatoes: orange and yellow diced
½ to 1 head shredded Iceberg lettuce
Honey Olive Oil Dressing and Greek Yogurt
Red pepper flakes
Freshly ground black pepper
Red wine vinegar
Juice of Meyer Lemon
Greek Fir Tree Honey or one with a slightly sweet flavor such as from Vytina, Peloponnesus
Combine the wet ingredients and spices for the honey olive oil dressing in small bowl. This will be added to the vegetable ingredients later.
Prepare the Greek yogurt honey squash dressing. Mix the
yogurt, zucchini, feta cheese and wet and spice ingredients in a food processor or blender. This will be added later.
Prepare the salad ingredients by chopping the vegetables.
Add the vegetable ingredients into one bowl and toss them. Then add the wet ingredients and the spices (the honey/olive oil dressing). You will add the yogurt dressing last.
Serve the salad in a bowl with a scoop of the yogurt dressing on top. You may also consider placing the yogurt dressing in a small bowl separately as a side dish. A few heated pita bread triangles are a nice addition to this salad.