You guys probably aren’t aware of this, because up to this point they have been unmentioned, but I, like most people, live life according to a certain set of rules or principles, if you will. Some are pre-determined by a higher power (Thou shalt not steal), or the government (speed limits, grrr) and some I impose upon myself. One of the rules that I have created for myself is that I never, EVER buy tomatoes at the grocery store. I LOVE tomatoes, like seriously, all caps, L-O-V-E! But, the so-called “tomatoes” sold out of season at the grocery store are nothing close to a vine-ripened tomato pulled from your own backyard in late July. It’s not even the same food. And a tomato that’s been kept in the fridge? Bleck! So, grocery store tomatoes=waste of money.

The other rule I live by? Salad is never, ever a meal! Salad is a side dish. I don’t care if it’s only lunch, a salad, on its own is never leaves me feeling satisfied. I am not talking about a few leaves of lettuce loaded with nuts, cheese, and grilled meats that contains more calories than a Big Mac, I am talking about an actual healthy salad with a very little dressing, tons of veggies, and not much else. These salads are never satisfying and taste only of disappointment. Not to mention ordering one instantly tips off your dining companions that you are “dieting.” (shudder)

So this recipe, on this blog, is sort of a game changer. It breaks all the rules I formerly held so dear. Its dressing is tasty enough to mask the taste of even the deepest of winter tomatoes, so that in the end their texture blends perfectly with the other ingredients. The quinoa makes it feel hearty, dare I say substantial, without adding the extra calories of tons of cheese, nuts, or meat. And the feta? Not even necessary! I promise if you omit it to make this a super healthy salad, you won’t even miss it.

The other great thing about this salad is you can make it with almost anything (or almost nothing if your fridge is sparse). I have made it three times already, each time adding and subtracting new ingredients. The only essentials are definitely the dressing and the quinoa. The quinoa is what takes this from a salad to a meal. BUT, if you are craving a Greek side salad, then this recipe will do just fine atop a bed of Romaine or spinach (but NOT kale!).

Here’s the recipe I use, but feel free to be creative. In one version I added avocados and beets make a great addition if you like the taste of dirt (I don’t like beets, but people who do tell me they are great in this salad). Be creative here!

Dressing: