Make-Ahead Greek Salad

ingredients

4-6 servings

salad:
2 persian cucumbers, diced
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 can chickpeas, rinsed and drained
½ cup kalamata olives
¼ red onion, finely chopped
¼ cup chopped parsley
1 container organic girl baby spring mix
¼ cup feta

For the dressing:
¼ cup red wine vinegar
1 lemon
⅓ cup olive oil
1 tsp dijon mustard
1 tsp dried oregano
1 garlic clove
Salt and pepper to taste

directions

1. In a large bowl toss together cucumbers, tomatoes, bell pepper, chickpeas, olives, red onion and parsley. Greek salad can stay last 4 days in fridge. In a separate bowl, whisk dressing ingredients until emulsified. Can keep in fridge for 7 days.

2. When ready to serve, top Organic Girl baby spring mix with greek salad, a drizzle of dressing, and a sprinkle of feta.