I added in a little quinoa, since I had some leftover and wasn't quite sure what else to do with it. Great idea, because it added a bit of extra texture and it has a ton of protein in it, so it makes the salad more filling. When I make it again, I'll definitely use more quiona, but I didn't want to cook more just for this.
I made a simple Greek dressing to go on top, but any kind of vinaigrette would be delicious as well. I wouldn't do a creamy dressing, just because I think that it would take away from the feta. Remember guys, feta makes it betta.
No Lettuce Greek Salad:
1 Medium Cucumber
1 Pint Cherry Tomatoes
4-5 Ounces Feta (like I'd measure cheese...)
1/2 Cup Kalamata Olives
1/2 Cup Quinoa
1/4 of a Red Onion
Salad Dressing to Taste
I don't have process pictures, because this isn't exactly rocket science. Basically, you chop things and put them in a bowl.
I scooped out the seeds from the cucumber, because I think they get mushy, especially if you have leftovers. Then I chopped up the onion pretty finely - you don't want to have giant pieces. I didn't cut the tomatoes or the olives, but you can if you want. I'm just too lazy.
Then, pour some dressing over the whole thing and toss. Because of the lack of delicate ingredients, you can make a giant bowl and eat it for days. Which is exactly what I did.