Fruity Greek Salad is a summer salad sensation.
Sweet and tart, salty and satisfying.
Pretty to look at, simple and fast from fridge to table.
Fresh lemon juice, olive oil, feta cheese and mint kiss the salad with bright Greek flavors.
Adding fruit to green salad is an easy way to add more fruits ‘n veggies to your family’s meals.
When my children were young, I often served them fruit instead of cooked vegetables or salad because they were more likely to eat it.
Eventually, I mixed the fruit with a few lettuce leaves (dressed with mild olive oil and lemon juice) to introduce them to green salad.
(Caution: don’t use a strong extra virgin olive oil for this dressing; I learned the hard way that it overpowers the delicate lemon and feta. Stick with a light tasting olive oil or try avocado or canola oil instead.)
Use feta or any mild cheese you like or for a dairy free option, leave out the cheese.
If your family doesn’t like fruit IN their salads, serve fruit on the side.
Surprisingly, olives are a great addition, balancing sweet raspberries and tart, crunchy apples with just the right amount of salt.
Think of this recipe as a formula for creating different combinations of salad greens and other fruits or vegetables in season.
In fall or winter, replace berries with citrus fruits or dried fruits like dates. Mix it up with parmesan instead of feta.
Choose one or two items from a few categories below to create fresh,new salad combinations throughout the year.
- Salad Greens: mixed greens, spinach, romaine, butter lettuce, shredded cabbage, frise, endive, fennel
- Fruits: oranges, cherries, cranberries, apricots, raisins, grapes, plums, dates, berries, pears, apples, pineapple, mango, pomegranate seeds
- Vegetables: bell peppers, artichoke hearts, olives, cherry tomatoes, carrots, celery, radishes, jicama, beets, cold roasted vegetables, chives, scallions
- Cheeses: Cheddar, Gruyere, Goat Cheese, Cojita, Camembert, Mozzarella, Parmesan
- Nuts/seeds: pinenuts, pistachios, almonds, coconut, pecans, peanuts, hazelnuts, sesame or poppy seeds, sunflower seeds, pumpkin seeds
- Mild Herbs: parsley, mint, basil, oregano
- Grains/Pasta/Legumes, etc..: cooked barley, cracked wheat, quinoa, rice, pasta, edamame, chickpeas, peas, beans, potatoes
- Proteins: sliced or shredded chicken, pork, steak, salmon, tuna, seafood, hard boiled eggs, tofu, veggie patty
- Dressings: mild white or red vinegar, fruit flavored vinegar, orange or pineapple juice, flavored or infused oils such as walnut or garlic olive oil
Here are some seasonal examples:
Summer: arugula or greens, berries, grapes, sunflower seeds or nuts, mint, lemon feta dressing
Fall: mixed greens or baby lettuces, figs, dried cranberries, cooked sweet potatoes, orange juice and honey dressing
Winter: cabbage or shredded greens, apples or pears, dates, Meyer lemon and parmesan dressing
Spring: spring greens or baby spinach, strawberries, snap peas, toasted almonds, champagne vinegar and oil dressing
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Serves: 8 as a side, 4 as a main course
- 4 cups arugula or mixed greens (5 oz/60 gm)
- 2 small apples (8 oz/230 gm), sliced or chopped
- ¼ cup greek olives, pitted ( 1½ oz/45 gm)
- 1 pint raspberries or berries of choice
- ½ cup creamy feta cheese, crumbled (50 gm)
- 1 tablespoon fresh lemon juice
- 3 tablespoons light olive oil
- kosher salt and freshly ground cracked pepper
- handful of mint leaves, chopped
- In a large serving bowl, layer arugula, apples, olives and ½ of the raspberries.
- In another mixing bowl, mash ¼ cup feta slightly with the back of spoon.
- Add in lemon juice, olive oil, a pinch of salt and pepper and mix well with fork. Taste and adjust seasonings. ( Go easy on additional salt. The olives and feta are already salty!)
- When you are ready to serve, pour on half the salad dressing and toss very gently.
- Sprinkle with chopped mint and the remaining raspberries. Serve remaining dressing and crumbled feta cheese on the side.
- See blog post above for variations and a guide to creating fresh, seasonal salads throughout the year.