Three-Herb

Greek-Bok Salad

I’ve always loved the way Greek salad tastes, but when I went dairy-free, I wondered how it would work without chunks of feta cheese. The answer? Dee-licious. I let the other salty element in the dish—briny kalamatas—fill in for the cheese, upped the herb quotient, and kept the dressing tart and tangy. I also love the textural variety I get by folding in some baby bok choy, also known as pak choy, a member of the highly nutritious cruciferous family of vegetables. In addition to its crunch, bok choy is a great source of vitamins A, C, and K. Win-win!

Serves 6

For the dressing

• ½ cup extra-virgin olive oil
• ⅓ cup fresh lemon juice
• 2 garlic cloves, minced
• 2 teaspoons chopped fresh oregano
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper

For the salad

• 1 romaine lettuce head or 2 romaine hearts (12 ounces total), chopped (6 cups)
• 3 small bunches baby bok choy, chopped (2 cups)
• 1 pound tomatoes (Roma, vine-ripened, beefsteak, cherry, or a combination), chopped
• 1 large cucumber, peeled and chopped (2 cups)
• 4 scallions, thinly sliced (½ cup)
• ¼ cup chopped kalamata olives
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill

Make the dressing: In a large bowl, whisk together all of the ingredients.

Make the salad: Add the romaine, bok choy, tomatoes, cucumber, scallions, olives, mint, and dill to the dressing. Toss and serve.