It's salad season! YEEE!
I am in dire need of some greens after the hard winter, let me tell you. I am OBSESSED with all things greens and I cannot wait to faceplant into some veg. And guys this salad fits my obsession. My religion. All the textures! Flavors! Colors!
Can you tell I'm obsessed? Abso-freaking-lutely.
Speaking of colors, you guys, there are some ridiculous tulips outside of my apartment. They are so so nice to wake up to into the morning. I'm telling you, color is what makes my world go round. Something about the spring and color coming back makes me so happy.
Except the pollen still kind of makes me sad. Sneeze-fest USA right there.
So let's talk about this salad please? This dressing is my dream. I usually go for a simple olive oil and vinegar on my salad with lots of salt and pepper. Thiss is me having time, and it’s awesome because you can make it ahead of time. It has extra virgin olive oil and red wine vinegar, but it also has honey, lemon juice, crushed garlic, dried oregano and dried dill weed. The oregano and the dill MAKE this. It sounds easy and it is. And these flavors mesh and create wonders. If all you have is olive oil and red wine vinegar (but no time) just make
And that avocado tzatziki? I simply threw an avocado into the food processor with my greek yogurt, dill, cucumber and a few other delicious things. While this took away a bit of the tang from the yogurt, it added such a delicious richness.
You totally could and should add feta cheese if you are into the whole CRUMBLY DELICIOUS CHEESE thing – I am very much into it, but I didn’t have any feta on hand any of the 90 times that I made this salad, so bonus clean eating points for me? Or something. But seriously. Add feta, or pepperoncini, or grilled chicken or shrimp or hummus – this combo is yours for the taking.
Dead. Just completely and utterly dead.
Greek Socca Panzanella with Avocado Tzatziki
23. Recent Grad. Human Vegetable Disposal. Putting the Chic in Chickpea.