GREEK SUMMER SALAD!

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This is such an easy side or main dish to prepare and it tastes very good. You can make this vegan by omitting the cheese or using a plant-based cheese.
INGREDIENTS:
ITALIAN SALAD DRESSING OR A VINAGRET OR YOUR CHOICE
CHIC PEAS( GARBONZO BEANS) ABOUT A 1-2 TO A FULL CAN
FETA CHEESE( YOUR DESCRESTION)
1/2- FULL CAN BLACK OR GREEN OLIVES
SLICED TOMATOES( CHERRY OR GRAPE ARE BEST)
SLICED CUCUMBER

OPTIONAL
PEPPERONI OR GREEK SAUSAGE DICED
BROCOLLI

hi i’m karine and welcome to goodbye gluten
welcome to goodbye gluten with greg and karine your hosts
so please like this video share it with friends and subscribe to our channel so today we are making a simple summer salad you can take to any potluck or barbecue so let’s see what we’re going to need so for this summer salad we are going to need the ingredients here you can absolutely add or change these as you wish but i have one can of drained and rinsed garbanzo beans or chickpeas you could also use dried chickpeas that you have rehydrated if that’s the way you prefer to do it i have some feta cheese about a half a can of large olives sliced in half probably a cup of uh grape tomatoes or cherry tomatoes sliced in half and then half of a cucumber cut into large chunks for the dressing i love this briana’s um lush wine vinegrett it’s a little bit sweet a little bit tangy you could also use um an italian dressing or a greek salad dressing the idea is you want it to be somewhat of a vinegrett so let’s get started putting this together the assembly for this cannot be more simple it’s quite frankly dump everything in and we’re going to do about about a half a cup give or take of feta kind of basically what i’ve got in here we’ll add a little more so the nice thing about this it’s absolutely to what you like if you wanted to add some carrots you could um you can put this on top of maybe some spinach kind of do that so i’m kind of giving everything a quick stir and now we will add our vinegrett and give it a good shake i’m just going to drizzle this over again probably start with a/4 cup and then go from there this is where you can always add more you can’t take it out but look at those colors and the best thing is this if you don’t if you wait to add the cheese you can absolutely take this to a summer barbecue a summer picnic it can be out um on the counter out on a table it does not need to be refrigerated this will also be made if you make it ahead of time it sits in the fridge and it just gets better each day it sits so you can see it’s all mixed together the colors this is just my favorite part that’s a lot of tomatoes let’s go for more cucumber and this is a nice way to use up some leftover veget fresh vegetables if you’ve got some cucumbers maybe you have some carrots in there that need to be used up anyway so there’s that now let’s taste it some olive green [Music] yum thank you for coming along with me on making this yummy salad i hope you make it take it to a potluck the nice thing again is that you can make it ahead it’ll sit in the fridge enjoy and make it your own so thank you so much have a great day and remember what we always say here at goodbye gluten saying goodbye to gluten does not mean saying goodbye to great food and great taste [Music]