I tend to go through phases for breakfasts and lunches. Currently, I'm loving this adaptation of a Greek salad for my lunch - crisp cucumbers, peppery arugula, salty olives and feta, toasty sunflower seeds, and a tangy vinaigrette. I eat it at least three times a week. It's satisfying, filling, and I usually have all the ingredients on hand in my fridge for easy assembly.
If I take it to work, I layer the ingredients in a mason jar for easy toting to the city. Dressing on the bottom, followed by olives, feta, cucumber, arugula, and sunflower seeds. When I'm ready for lunch, I just dump it into a bowl and mix everything together. Easy! If I'm feeling extra fancy, I top with a dollop of hummus for added protein and a few stuffed grape leaves. Trader Joe's has awesome ones that we keep in the pantry.
For the dressing, I use a basic, mustardy vinaigrette that I mix up on Sundays during my batch prep for the week. You can use any dressing of your choice, but watch out for added sugar and other unnatural ingredients.
My Favorite Salad
2 cups loosely packed arugula
1/4 cup diced English or Persian cucumber
1 ounce feta, cumbled
7 olives (I like kalamata and Castelvetrano)
1 Tbs. sunflower seends, toasted and unsalted
1 Tbs. mustardy dressing
To plate: start with the arugula, then top with cucumber, feta, olives, sunflower seeds, and dressing. I always add a few fresh grinds of black pepper at the end as well.
For lunch packing: Layer ingredients into a mason jar and then invert into a bowl when ready to eat. I make mine the night before for easy grab and go in the morning. Dressing on the bottom, followed by olives, feta, tomatoes, cucumber, arugula, sunflower seeds.