Effortless Greek Salad
For salad:
Mixed greens
Roasted asparagus (recipe here), cut diagonally into 1-inch pieces
Pepperoncini, drained and sliced
Cold boiled shrimp (or grilled shrimp, grilled chicken or chickpeas)
Feta cheese
Greek Lemon Vinaigrette
For Vinaigrette:
3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ cup olive oil
Pile the greens into a bowl. Top with asparagus, pepperoncini, and shrimp (or any protein you’d like). Crumble feta over the salad.
Put all the Vinaigrette ingredients in a lidded container, and shake until the dressing is emulsified. You can keep any leftover dressing in the fridge for a couple of weeks; just let it come to room temperature and shake well before using again.
Drizzle Greek Lemon Vinaigrette over the salad.