This post comes to you as part of my juicy/satisfying salad campaign. It’s for those summer days when you could go for something green and refreshing, but dry and leafy just won’t cut it. Enter moist and tender lean deli meat, crispy bacon, toasted bread or candied nuts, creamy cheeses and avocado, plus plenty of juicy, sweet and tangy pickled and marinated veggies and/or ripe fruits. And don’t forget a thick dressing that’s exploding with flavor. Toss it all with a heaping base of crunchy greens for a light yet super satisfying and wholesome meal-worthy salad.
And this Greek-inspired version is one of my all-time FAVORITES. (I say that a lot, yes, but it doesn’t make it any less true.)
Ingredient overview
- Greens – I like a blend of crunchy baby lettuces, roughly chopped
- Cherry/grape tomatoes – If you can get your hands on these, it might actually change your life (at least the part of your life that involves tomatoes)
- Other veggies – thinly sliced leek or fennel, whatever is in season
- Avocado
- Herbs – Fresh or lightly dried basil, parsley, mint, chives, thyme, or a combination!
- Jarred artichoke hearts
- Pickled red onion – make your own or find in the store (I love Veggie Confetti products)
- Kalamata olives
- Peppadew peppers – I get them from the olive bar at Whole Foods. If you have the opportunity, don’t pass these up! They’re the perfect combination of zesty and sweet with just a little kick of spice.
- Feta – I prefer to buy a block and chop myself for the freshest taste.
- Roasted deli turkey – Ask your deli to slice it fresh for you. I love Applegate’s oven-roasted turkey.
- Bacon – I use precooked turkey bacon (such as Al Fresco, Godshall’s, or Wellshire), for quick sandwiches and salads and just toast it in the toaster oven right before using.
- Toasted sourdough – Make your own “croutons” by cubing up some crusty sourdough, tossing with olive oil and everything seasoning, and toasting in the oven or toaster oven until lightly browned.
Lemon honey tahini dressing
THIS DRESSING IS EVERYTHING.
What you’ll need:
- tahini
- lemon zest
- lemon juice
- olive oil
- white balsamic
- honey
- everything seasoning
- sea salt
- Aleppo pepper
It’s rich in umami flavor, salty, sweet, and zesty, with a kiss of spice and just the right amount of acidity. The texture is thick and smooth and satisfying, and it compliments this salad beautifully.
For those of you thinking, “but I don’t want to buy a whole jar of a random ingredient for just one recipe,” that’s a totally valid point. In the case of tahini, though, you’re in luck. Tahini is actually extremely versatile and works magic in both savory and sweet recipes, including baked goods! Here are some ideas to get you started:
- tahini browned butter s’mores cookie bars
- malted buttermilk s’mores waffle with tahini maple syrup
- s’mores pancakes with tahini maple syrup
- maple roasted carrots with tahini glaze
- maple tahini roasted salmon
- any hummus recipe!
Served here with fresh mango, Late July Mango Chili & Lime chips, and iced tea. 🙂
Loaded Greek Salad with Lemon Tahini Dressing
This juicy & satisfying Greek-inspired salad is loaded with roasted turkey, crispy bacon, briny artichokes, peppadew peppers, olives, and pickled onion, tangy feta, creamy avocado, crisp veggies, bright herbs, toasted sourdough, and a smooth tahini dressing with lemon and honey.
Notes
*For convenience, you can use precooked bacon (look for one without nitrates if possible, such as Goddall’s, Al Fresco, or Wellshire turkey bacon) and toast in the toaster oven on a piece of foil or in a skillet on the stovetop just before using.
See post above for additional tips and notes on ingredients.
Ingredients
For the salad:
- 3-4 cups crunchy baby greens blend, roughly chopped
- 8-12 small grape or cherry tomatoes, sliced
- 2-4 Tbsp fresh leek or fennel, thinly sliced
- 1-2 oz ripe avocado, sliced
- 2-4 quartered pieces jarred artichoke hearts, chopped
- 4-6 Kalamata olives, thinly sliced (or to taste)
- 2-4 Tbsp sliced pickled red onion (homemade or store-bought)
- 2-4 peppadew peppers, chopped
- 1-2 oz feta, crumbled
- ~3 oz sliced roasted deli turkey or chicken (freshly sliced at the deli for best flavor and texture), roughly torn
- 2 slices bacon (turkey, chicken, or pork bacon)*
- sprinkle fresh or lightly dried basil (may sub mint, parsley, thyme, chives, or a combination)
- ~1 oz fresh sourdough, cut into small cubes
- drizzle olive oil
- sprinkle everything seasoning
- sprinkle freshly ground black pepper
For the dressing:
- ~1 tsp grated lemon rind (zest from about 1/4 - 1/2 of a lemon)
- 1.5 tsp fresh lemon juice
- 2 tsp tahini
- 2 tsp good quality olive oil
- 2 tsp white balsamic
- 2 tsp honey
- sprinkle everything seasoning
- sea salt, to taste
- crushed Aleppo pepper, to taste (may sub crushed red pepper or ground black pepper)
Instructions
- Make the bacon. If using raw bacon, cook in a skillet over low to low-medium heat on both sides until crispy. If using precooked, either toast in a skillet on the stovetop or in the toaster oven on a piece of foil until crispy. Dab with paper towel if needed. Set aside to cool, then tear into small pieces.
- Toast the bread. Spread cubed sourdough on a foil-lined baking sheet. Drizzle lightly with olive oil. Sprinkle with everything seasoning and black pepper. Toss to coat. Toast in the toaster oven or broil in the oven for a few minutes, until golden and crunchy. Watch closely so they don't burn.
- Make the dressing. Combine all dressing ingredients in a small mixing bowl and whisk until smooth. Adjust salt and everything seasoning to taste.
- To a large salad bowl or 2 individual bowls, add all salad ingredients. Drizzle on the dressing and toss very well to coat. Enjoy!
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