Dear Friends, Cookie and I are struggling get our acts together over here. Cookie is sporting her new, larger “cone of shame”. Actually, I don’t like that term. Let’s pretend it’s an Elizabethan collar. Lady Cookie has been knocking around the house like a blind armadillo all weekend. Bang! Crash! Scrape!
As for me, I’m still wearing my pajamas. I’m competing for an Olympic medal in laundry avoidance and my to-do list is threatening to swallow me whole. The worst part is that I owe many of you emails and responses to your comments. I’m so sorry. I’m trying.
All that said, I’ve been content to put the to-do list aside and spend the morning typing up a new post. It’s what I love to do. I feel so spoiled that I get to do it for a living. Every time I sit down to eat a meal in this cozy new house with my dog by my side, I’m reminded that I have it good. For instance, it’s ten degrees outside and I’m warm. I have a belly full of nutritious salad. And I might not have any more clean socks, but I have unlimited access to clean water. Not everyone is so lucky.
Today, I’m donating this post and some dollars to The Lunchbox Fund, an organization that provides healthy meals to vulnerable South African students. Kids in South Africa are going hungry: 65 percent live in poverty and nearly 20 percent are orphans, with approximately 1.9 million orphaned as a result of HIV and AIDS. As you can probably imagine, lack of food can diminish concentration and erode willpower. What I can’t imagine, however, is who I would be if I went hungry day after day.
This week, I’m joining nearly 100 other food bloggers in a campaign to raise $5,000, which is enough to provide a daily meal to 100 South African school children for a whole year. Those meals encourage kids to stay in school and meet their full potential. I’ve decided to forego a couple of cocktails this week and provide some much-needed lunches to kids instead. If you would like to join me, click here to donate.
Today seemed like a good day to share a pack-for-work lunch option. I always reach for these ingredients at salad bars, so I was surprised when I realized I didn’t have a comparable homemade version on the blog. After glancing over my salad section a couple of times, I immediately googled Greek vinaigrette recipes.
It turns out that Greek vinaigrette is exceptionally simple to make at home. I’m looking forward to drizzling the leftovers on salads, vegetables and pasta over the coming weeks. I try to keep bags of leftover cooked whole grains in my freezer and cans of beans in my pantry for throw-together salads like this one. It makes eating well so much easier.
If you’re packing this salad for work, I have some storage tips. Definitely keep the dressing separate from the greens until you’re ready to serve (otherwise the greens will wilt). Warming the grains before serving really takes this salad to another level, so you might also store those separately if you want to go the extra mile.
If want to want to keep storage super simple, though, this salad is prime for serving from a large mason jar. Just pour some dressing, grains and the remaining ingredients into the jar and top with greens. Leave some room on top for shaking. When you’re ready to eat, flip the jar and give it a few shakes to toss the salad. Eat!
Greek Salad with Broccoli and Sun-Dried Tomatoes
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Salad
- Cuisine: Greek
Healthy, hearty Greek salad made with homemade dressing, farro and chickpeas. This recipe yields 4 small or 2 medium salads. Salad recipe is loosely written; adjust to suit your preferences.
- 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
Homemade Greek dressing
- ½ cup quality olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 ½ 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
- 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.
- 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.
- Toast the seeds: In a small pan over medium heat, toast the sunflower seeds/pepitas until they are fragrant and turning golden at the edges, stirring often, about 4 minutes.
- Assemble the salad: Place a generous portion of greens in two bowls. Divide the remaining salad ingredients, grains included, between the two bowls. Just before you are ready to serve, toss the salad with Greek dressing.
Dressing adapted from Ina Garten and Danielle.
Storage suggestions: Store it in the refrigerator in an air-tight container with a lid. It should keep for several weeks.
Make it vegan: Skip the feta.
Make it gluten free: Use rice or quinoa for the cooked grains, or skip them altogether.
*I’m partial to Trader Joe’s sun-dried tomatoes because they stay nice and soft. If your sun-dried tomatoes are too tough to eat, soften them by soaking in hot water for 10 minutes, then chop and add to the salad.
Store leftovers separately from the dressing. Toss just before serving.
Hillary | Nutrition
I can taste/feel/bite the texture of this salad through my computer screen!
What a great (and well-timed) reminder of how comfortable my life is despite my perceived “issues”. Seems like a worthy cause–just donated!
Ooh YES! I’ve been looking for a good Greek salad dressing recipe and this sounds like a winner! I have to say, I’m jealous of your staying at home-ness. We have snow banks outside that are taller than me, and temperatures that (with windchill) feel like -40 degrees. You must be having so much fun getting your new place all set up! As for clean socks… they’re overrated. ;)
YUM! I love big salads and I cannot lie… haha! Seriously though, this salad looks incredible. I can’t wait to try it out!
Such a great message behind this post and I am loving this big bowl of veggie beauty!
My to do list is swallowing me too, but I love the looks of this dish and need to make it! So my kind of food! I love that you donated a post, I am hoping I can still do the same!
What a grew idea to raise money for a good cause. I love that this salad can be packed for lunch as I’m always looking for good healthy meals that I can take to work. This is a very unique one and I’m definitely going to try it sometime soon. Pinned!
Gorgeous wholesome recipe Kate. I’ve read a few other posts about The Lunchbox Fund today, it’s a wonderful cause and I am definitely keen to get involved. We’re very lucky with the amount we have in western society and it’s a bit scary to think that some people survive on one meal per day or less. Thanks for prompting us to think. Hope that Cookie breaks free of the cone soon! xx
I also think those cones look like Elizabethan collars. This looks delicious, I’m always looking for new salad recipes. I live in South Africa, so thank you for helping. I’m one of the lucky ones not living in poverty, but it can be difficult living in a country where most people do.
dishing up the dirt
Wonderful cause. Thanks for this post and this lovely recipe. hugs to Cookie!
the dressing sounds so versatile. I am going to make this for lunch next week or so. thanks
Helen @ Scrummy Lane
I’m looking for some good ‘take-for-lunch’ recipes, having just gone back to my office job, so this will fit the bill nicely! And … I’m in Greece, so the Greek theme is perfect!
Love it! As the weather is starting to change again here in Berkeley I’m craving greens and salads again. This is a must.
Poor Cookie! We call it a Space Collar…xx
Ha! I like space collar much better than cone of shame.
Nice recipe and nice campaign. Keep up the good work! As they say, good things grow ;-)
Hi! I just discovered your blog and I am anxious to try this salad. I love what I have seen so far . Keep up the good work!
Thanks, Lynn! Hope you love the recipes!
This looks great, Kate!
It look delicious!
Stop being so hard on yourself! You just moved house – they say that is in the top 3 of most stressfull things that can happen to you in your life (right up there with bereathment. And if that is not enough to convince you: you are making all of us look bad, as you recipes and pic’s are still totally amazingly fabulous!!
Oh, you’re right! Moving really took a lot of time. It’s been hard to keep up with everything, but I’m getting there. Thanks for the reminder!
I am blown away by your BEAUTIFUL recipes and the overall look of your page(s). I get so excited going through all of these recipes. YOU are a gift. Been printing and printing – just amazing. Keep it up! Cheers!
Thank you so much, Stacie! :)
I made this salad for a party; everyone loved it and wanted the recipe! I did make a slight modification…I added the juice of 2 lemons instead of vinegar and skipped the sugar and grains.
Made this for dinner last night. I was surprised how quickly everything came together (used canned chickpeas and omitted the grains). It was so good! I can’t wait to have the leftovers tonight. Thank you for such a delicious, easy recipe!
Thank you, Stacy! Glad you enjoyed it!
This was SOOO good. I made it with quinoa. Definitely topping my salad list.
Hooray! Thanks, Julie!
I used white rice and slightly cooked the broccoli so it was not crunchy but still firm. This was so good. I think this may be my favorite from this site so far. there were so many good flavors in one bowl and every bite had slightly different combinations. It just kept the whole meal interesting. I will make this again!
Thank you for your yummy, easily-adapted recipe. It has become a lunch staple for me! Picture posted on Instagram @sfhealsme.
Thanks, Bola! I’ll definitely check out your photo. Make sure you tag it with #cookieandkate!
My first try at one of your recipes, and it was AMAZING. So delicious!! Can’t wait to try another.
Great! Let me know what else you try, Sally.
Your recipes and the thoughtful ways you present them are helping me make some much needed changes in the way I approach,prepare,and enjoy my food. I’ve fought obesity all my life and your website is very supportive of good health without being judgemental or preachy. Thank you for sharing your knowledge and expertise while allowing your personality to shine through. Cookie is amazing too!
I’m really happy to hear that the blog has been helpful in your journey. I highlight recommend the cookbook too, if you don’t have it already!
Thank you for another great recipe~making it again tonight! I don’t remember how I stumbled across C + K, but so happy I did!
I’m so happy you did too, Dana!
This was delicious! The only changes I made were the sun dried tomatoes (I only had marinated), and I used some of your vinaigrette which I’d already made with some oregano thrown in (because I’m lazy). I’m really looking forward to having it for lunch today. I was looking for a “bowl” with grains, veggies and protein and this fit the bill perfectly. Definitely a keeper.
Wonderful, Margot! Thank you for your review.