Greek salad is the ultimate refreshing summer lunch salad. It’s a wonderful way to take advantage of fresh, juicy summer tomatoes, and the tangy dressing is both light and full of flavor. The recipe below is quick to make and has all the elements of a perfect Greek salad.
I like to eat this salad all summer long. I even pack a serving into a pint-sized canning jar – starting with the dressing, then layering chickpeas, cucumber, tomatoes, cheese and lettuce in that order. Stash the jar in the office refrigerator or your lunch cooler, and when it’s time to eat, give it a good shake. You can eat it right out of the jar or empty it into a bowl.