This dreamy 21 Day Fix Mediterranean Salad with Tzatziki Dressing has so many of my favorite things…no wonder it’s my new favorite salad!
Confession #83 – Even though this salad is insanely delicious, it’s the dressing that I dream about.
I could eat it all day. By itself. With a spoon, maybe…or I might just drink it right from the blender.
I’m not above that at all. And I’m okay admitting it.
What’s even better? It’s basically just plain Greek yogurt cucumber, fresh dill and lemon, so there are far worse things I could be drinking. Am I right?
I wasn’t sure how the flavors of the dressing would be with the salad, which is essentially a take on tabouli, but they go together perfectly and I was instantly transported to my favorite Mediterranean restaurant from our old neighborhood in Philly.
This salad is reason #953 to prep grilled chicken and quinoa for use throughout the week. By doing so, you can get dinner on the table in minutes without turning on your stove, oven, or grill. Just some chopping and blending and you are good to go.
For all of you who would rather assemble your meals instead of cook them, this one is for you!
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This dreamy 21 Day Fix Mediterranean Salad with Tzatziki Dressing has so many of my favorite things…no wonder it’s my new favorite salad!
Ingredients
For the Salad
- 1 cup of quinoa, cooked
- 2 cups of spinach
- 1 cup of cherry tomatoes, chopped
- 1 cup of diced cucumber
- 2 T diced red onion (or more to taste)
- 1 lb diced grilled chicken (I seasoned mine with dried dill, lemon, salt and pepper)
- 2/3 cup feta cheese
- diced kalamata olives (10 per serving)
- chopped fresh mint
For the dressing
- 1 cup plain Greek yogurt
- 1/2 cucumber, seeded, finely grated and drained
- 2 cloves garlic, finely minced
- 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
- 1 tablespoons chopped fresh dill
- Himalyan salt and freshly cracked black pepper
Instructions
- Toss together ingredients for salad and divide among 4 plates.
- In food processor or blender, pulse ingredients for the salad dressing. You could also mix by hand for a thicker consistency.
- Top salad with dressing and enjoy!
Notes
1 RED, 1 GREEN, 1/2 BLUE, 1/2 YELLOW, 1 ORANGE
Nutrition
- Serving Size: 1/4 of salad
Keywords: salad, greek, vegetarian, lunch, dinner, gluten-free
AnnMarie says
This is my kind of salad and since I eat a lot of them, it is nice to have a new recipe. Thanks for sharing!
Nancylynn says
Oh, awesome!! I am so glad – let me know what you think!!
Julie Lease says
Hi Nancylynn! Is this one cup before cooking if quinoa, or one cup after? Thanks!
Nancylynn says
After! 🙂
Julie Lease says
This. Was. Delicious.
Nancylynn says
Yay! I am SO happy you liked it! It’s so many of my favorite foods all together :).
Stacey says
I made this for lunch and had a hard time sticking to just one serving! I loved it! Thank you for sharing! You are right, the dressing is magnificent!
Nancylynn says
Yay, Stacey!!! This made my night!!
Meag Robbins says
My goodness all of your recipes are amazing! I can’t wait to make this one tomorrow! 🙂
Quick questions how many servings does this make?
Thanks for sharing!
Meag Robbins says
Forget it I see at the top that it makes 4 servings! An oversight on my part!
Thanks again!!!
Nancylynn says
Oh good!! And you are SO welcome! Hope you enjoy this one, too!
Julie Lease says
Hey Nancylynn! Quick question- in the pics you have red onion, but I don’t see it in the list of ingredients. How much do you add?
Nancylynn says
Ooops! I need to fix that! I just put a couple of tablespoons of diced red onion into the salad!
Reva says
What restaurant in Philly?!?
Nancylynn says
Actually Lafayette Hill – The Persian Grill – SO GOOD.