Recipe: Gluten-Free, Plant-Based Greek-Style SaladJul 30, 2021 ● By Tiffany Hinton
Photo Credit Tiffany Hinton
Summer is a season full of fresh produce, and many meals can be made directly with ingredients from the garden or a farmers’ market. The month of August is when tomatoes and cucumber are in full production in the garden, with a possible overflow of tomatoes in some areas this summer courtesy of the July rains. This salad combines the hydrating effect of cucumbers with the saltiness of olives, making this a crowd favorite for summer parties and backyard barbeques. We suggest using a vegetable spiralizer to slice the cucumber into veggies noodles to add some flair to this simple, summer Greek salad.
Yield: Eight ¾-cup servings
5 large cucumbers
1 cup canned garbanzo beans, drained
2 cups cherry tomatoes
1 cup raw, pitted olives
½ cup finely minced parsley
½ red onion, diced
Juice of 2 lemons
½ cup raw sesame tahini
¼ tsp pink himalayan salt
1 tsp balsamic vinegar
Spiralize the cucumber into noodles and
place them in a bowl. Cut or prepare remaining salad ingredients and place
in the bowl.
For the dressing, blend all of the
ingredients for 30 seconds on high and pour over salad.