Chicken Sausage Greek Salad

Greek salad was something I had almost every single night with dinner. I am Greek, despite my naturally blond hair! My dad is Greek and he loves Greek salad, so my mom always made them. I would help her, and really just eat olives while we made them, I love Kalamata olives so much! Delaney always tells me I eat a ridiculous amount of olives, but I can’t help it, they are just so good!

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So, I’ve been making and eating Greek salad for pretty much my whole life. And it’s one of my favorite kinds of salad to eat, not just because of the olives – but because they are just so light but they also fill me up so I always feel good after eating them. I use Romain lettuce in this simple salad, and I add cucumber, red onion, tomato, olives and feta. I always use block feta cheese, and this is because my dad taught me it was the best kind when I was really little. He always said, “true Greeks use block feta, never crumbled, even if we’re crumbling it anyways – you never buy a crumbled feta”.

I never really knew the why behind that, but I never questioned him as he just seemed so certain. So I always listened to him, even though I didn’t know why. But, if you are wondering then I will tell you why – crumbled feta has additional ingredients in it that are unnecessary. And, for my dad it was that it wasn’t as authentic because the block of feta doesn’t need any additives or stabilizers to keep it crumbled. But, as I’ve taken my own food journey and learned more about ingredients, I now know that pretty much every crumbled feta (and any shredded cheese) has additives or stabilizers to keep its shape while on grocery store shelves, even if it’s organic. I’ve noticed a lot more recently that I can’t even buy organic shredded cheeses as they upset my stomach because of the stabilizers in them. So, just something to think about – as I always buy blocks of cheese and then grate, shred, or crumble as needed and then it doesn’t upset my stomach.

So, my favorite organic feta cheese is Organic Valley. They make the best feta, you must buy it. I usually buy cases of it online as I can’t buy it at my local grocery store. So, when I do get a case I’ll eat Greek salads or make other Greek recipes for weeks in a row! With this salad, I also added Applegate Organic Spinach Feta Chicken Sausages. I always like adding protein to salad, as then it makes it a meal. And these Applegate Organic Spinach Feta Chicken Sausages are so good! They really take this salad from just a side dish to a meal. You could also add chicken, steak, or turkey and it would also be delicious and hearty.

I like to make my own dressing for this salad, but to be honest, I don’t do this all the time because I am lazy. I’m really picky with salad dressings, which is why I have usually made my own because I never like the ones I buy. But, I recently found O Organics Lemon Olive Oil Dressing and it is my new favorite! I buy it all the time, it’s so good. So when I’m feeling lazy, I use it for this recipe along with balsamic vinegar. I just drizzle this dressing on top and then a little balsamic on top of that and it’s really good. Not as good as mine haha, but I’d recommend it if you just simply don’t want to make dressing.

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Chicken Sausage Greek Salad
Makes 2

Dressing
1/2 cup organic extra virgin olive oil
1/4 cup organic balsamic vinegar
1 tablespoons fresh lemon juice
2 teaspoons organic dried oregano
1 1/2 teaspoons fine sea salt
1 teaspoon organic black pepper
1/4 teaspoon organic garlic powder
1/4 teaspoon organic onion powder

Salad
2 Applegate Organic Spinach Feta Chicken Sausages
2 Romain hearts
1 organic tomato, diced
Half organic cucumber, quartered
3 slices organic red onion, diced
3 ounces Organic Valley Feta Cheese
16 to 20 Kalamata olives

Method
To make the dressing: In a medium bowl, add all ingredients and whisk together.

To make the salad: Heat the chicken sausages, I do this in my air fryer at 400°F for 10 minutes. You could also do this in a toaster oven, regular oven, or in a skillet.

Chop the lettuce and add to a large bowl or two separate bowls. Add the tomato, cucumber, and red onion.

Crumble the feta on top.

Slice the olives and add on top.

Slice the sausages and add on top. Add dressing and serve immediately.

High Altitude — Follow the recipe as noted.

Did you make this recipe? Make sure to tag @mimibakescookies and @mimibakesphotos on Instagram!

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