I’ve noticed many people like to add pasta to Greek Salads, but it’s an unnecessary ingredient if you are watching your sugar intake. Here is a version that is grain-free.
Greek Salad and Vinaigrette Dressing
3 cloves garlic, minced or quartered (many people like me have trouble digesting raw garlic, so quartering gives option to pick the garlic out but still enjoy the flavor)
1 Tbsp dried oregano
¼ tsp ground mustard
¼ cup red wine vinegar
½ tsp honey
1 tsp kosher salt
½ tsp black pepper
½ cup extra virgin olive oil (cold pressed)
In small bowl, mix all ingredients except olive oil and stir until well blended. Slowly add in the olive oil while stirring continuously. Set aside to allow ingredients to blend.
Prepare Salad Ingredients
1 cucumber, peeled, sliced in half lengthwise and then widthwise about ¼ inch thick
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint cherry tomatoes, sliced in half lengthwise
½ red onion, chopped/diced
1 10 oz jar calamata olives, pitted, sliced in half lengthwise (make sure no added chemicals or sugar – see picture below)
1 jar marinated artichoke hearts (make sure no added chemicals or sugar – see picture below)
½ lb feta cheese, cubed not crumbled
Place all salad ingredients in large bowl. Pour dressing over top and mix. Refrigerate for an hour before serving, if time permits.