I feel like it’s been awhile since I posted a food recipe (and with this post, I’m using the word recipe quite loosely). It’s not that we haven’t been cooking, it’s just that our food choices have been pretty basic and routine. I suppose that’s what summer time is about, though. More time spent outside, less time around the stove 🙂 We’ve been eating a version of this Greek salad for quite a few weeks now, so I thought I would share it.
This Greek salad doesn’t deviate much from the classic version. Sharp red onion becomes mellow in the balsamic vinegar, crunchy cucumbers and peppers add a sweet bite, and juicy tomatoes round out the salad combo. We add fresh mint, too, because it’s a great way to use up the monster bushels that currently seem to be in the markets.
What makes our version different is our secret high-protein ingredient. Dry curds! Have you ever had them? It’s cottage cheese, but without the milk fat. When you open the tub, you’re staring at… you guessed it… dry curds.
So, why go this route, instead of using the standard feta cheese? Well, we often try to limit our intake of super-salty foods, and we’re always looking for ways to add more protein into our meals. This power-house source of protein gives you a whopping 22 grams of protein in half a cup. This is a win-win addition, in our books!
I won’t lie – the dry curds don’t taste like feta cheese (they actually don’t have much taste on their own). But with a really flavourful balsamic vinegar and copious amounts of fresh herbs, I would argue this salad doesn’t need the extra salt.
This high-protein Greek salad has found its way into many of our meals. We have it alongside chicken or tuna sandwiches, it gets topped with perfectly poached eggs, and we’re not opposed to using it as a makeshift salsa with our salmon tacos! And it still tastes really good as leftovers a day or two later.
See? The perfect summer salad!
- ½ medium red onion, diced into ½-inch pieces
- 1 medium cucumber, cut into 1-inch pieces
- 1 large sweet pepper, cut into 1-inch pieces
- 2 medium tomatoes, diced
- Large handful of fresh mint, finely chopped (about ⅓ cup once chopped)
- 2 jalapeno pepper, diced (optional)
- 1 cup dry curds
- Balsamic vinegar (enough to cover the red onion - about 2 tbsp)
- Olive oil (enough to cover the salad - 1 to 2 tbsp)
- Salt and pepper to taste
- Place the chopped red onion into a large bowl, along with the balsamic vinegar. Let this sit to mellow while you chop the rest of the vegetables.
- Mix all ingredients together. Taste. Add salt and pepper as you see fit.
- If you can, leave this sit in the fridge for at least 30 minutes before serving, to allow the flavours to combine.
Enjoy this High-Protein Greek Salad!