Recipe: Gluten-Free, Plant-Based Greek-Style Salad

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

 

Dressing

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.

Recipes courtesy of Tiffany Hinton, GFMomCertified. For more information, visit GFMomCertified.com. Connect on social media @gfmomcertified.