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Greek Salad with Broccoli and Sun-Dried Tomatoes
from Cookie + Kate

Name: Greek Salad with Broccoli and Sun-Dried Tomatoes
Prep time: 20M
Total time: 20M
Ingredients: Mixed greens, preferably with herbs; 1 cup thinly sliced broccoli florets; ⅔ cup cooked chickpeas; ¼ cup chopped red onion; ¼ cup crumbled feta cheese (optional); 10 pitted Kalamata olives, sliced into thin rounds; Handful chopped sun-dried tomatoes*; Small handful sunflower seeds or pepitas; 1 cup cooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa; Drizzle olive oil; ½ lemon, juiced; ½ cup quality olive oil; ¼ cup red wine vinegar; 2 cloves garlic, minced; 1½ teaspoons dried oregano; 1 teaspoon Dijon mustard; ¾ teaspoon fine-grain sea salt; ½ teaspoon freshly ground black pepper; ½ teaspoon agave nectar or sugar

Ingredients

You need 19 Ingredients

½ teaspoon agave nectar or sugar

½ teaspoon freshly ground black pepper

¾ teaspoon fine-grain sea salt

1 teaspoon Dijon mustard

1½ teaspoons dried oregano

2 cloves garlic, minced

¼ cup red wine vinegar

½ cup quality olive oil

½ lemon, juiced

Drizzle olive oil

1 cup cooked farro, wheat/spelt berries, whole wheat pasta, barley or quinoa

Small handful sunflower seeds or pepitas

Handful chopped sun-dried tomatoes*

10 pitted Kalamata olives, sliced into thin rounds

¼ cup crumbled feta cheese (optional)

¼ cup chopped red onion

⅔ cup cooked chickpeas

1 cup thinly sliced broccoli florets

Mixed greens, preferably with herbs

Steps

Showing 2 out of 4 Steps

Make the dressing: In a liquid measuring cup, whisk together the dressing ingredients until emulsified. Transfer to an air-tight container with a lid to store the leftovers.
Cook the grains (optional): Prepare according to package directions. I like to make extra to freeze for later. Toss the warm cooked grains with a drizzle of olive oil, the juice of ½ lemon and a sprinkle of sea salt. Set aside.

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Cookie + Kate