Greece is on my bucket list, but until that dream happens, I'll just keep eating greek salad. It's simple, can be lunch, dinner, or a side dish, and you can add or subtract so many things to make it exactly how you like it. Plus, I am against bottled salad dressings for many reasons. Reason a. there's an awful lot of things I can't pronounce on the back for a vinegar based dressing(or an anything based dressing for that matter). Reason b. they are so easy to make with things already in your pantry, that there is no reason to buy it. I can list more, but I won't bore you. Here's my favorite salad of all time, I hope you enjoy it too!

Here's what ya need:

Olive oil, red wine vinegar, salt, parsley, oregano, garlic, romaine lettuce, baby spinach, red bell pepper, feta cheese, kalamata olives, red onion and cucumbers.

Step one: Make your dressing. Combine 1/4 cup olive oil, 1/3 cup red wine vinegar, 1/2 teaspoon salt, 2 teaspoon parsley, 1 tablespoon oregano in a bowl or measuring cup, then grate in 1 clove of garlic. Whisk it together, that's all folks.

Step two: Put your dressing into the refrigerator to chill while you chop up the veggies.

Step three: Chop up the veggies. Cucumbers, red bell pepper, red onion, and you can slice your olives in half depending if you have pitted olives or not.

Step four: Put your greens in a large salad bowl. If you want to use all the dressing you made it dresses: 1 bag (3 small) heads of romaine hearts, 1 9oz bag of baby spinach, 2 small cucumbers, 1 red bell pepper, 1/2 red onion, 7oz jar kalamata olives and about 6oz feta cheese. But you do not have to make it all at once! You can make the dressing and keep it in the fridge for 7-10days. Then just throw the greens and veggies into a bowl whenever you want to eat a salad. Adjust the portions to fit your needs.

Step five: Toss the salad with the dressing, then Enjoy!

The recipe:

1/4 cup olive oil

1/3 cup vinegar

1/2 tsp salt

2 tsp parsley

1 tbs oregano

1 clove garlic

3 small romaine hearts

9oz baby spinach

7oz kalamata olives (drained)

6(ish)oz feta cheese

1 red bell pepper

2 small cucumbers

1/2 medium red onion

The extra's

* You can make this salad into dinner! Simply grill a chicken breast and slice it, then add it to the salad. It can be simply seasoned with salt and pepper, or make extra dressing and quickly (30min) marinate it in the greek dressing before you grill it. I tend to go 1 chicken breast for every adult eating.

* Like I said above you can easily adjust this to fit your needs, weather it be a side salad, dinner, or lunch.

* You can always add tomatoes to this salad. I am not a huge fan of raw tomatoes, that's a large reason why I do not add them. Tomatoes also have a short growing season, so I suggest if they cannot be grown in the conditions outside your front door, don't bother. They are often picked while still green and ripen in a truck traveling to get to a large grocery store near you. Wait and eat them everyday during the growing season if you enjoy them!

* This salad goes great with the Roasted red pepper stuffed chicken!

* This salad will give 5 people a large salad.