A greek salad is a beautiful thing. Fonio adds some texture, nuttiness, and nutritional boost to your big salad fix!
(vegetarian, gluten free)
1 large cucumber, seeded and sliced
1 pint cherry tomatoes, halved
½ cup crumbled feta
½ cup black olives, pitted and halved
1 cup cooked Yolélé fonio
½ medium red onion, thinly sliced
1 tablespoon garlic, minced
1 tablespoon dried oregano
1 tablespoon dijon mustard
¼ cup red wine vinegar
1 large lemon, juiced and zested
½ cup olive oil, preferably greek
2 teaspoon salt + pepper
- Add all salad ingredients to a large mixing bowl and mix until all the ingredients are nicely incorporated, set aside.
- Then, for the dressing mix garlic, oregano, mustard, red wine vinegar, lemon juice, and lemon zest to a small bowl and whisk together until fully incorporated.
- Once incorporated add olive oil slowly at first and whisk until all the oil is emulsified. Finish with salt and pepper.
- Toss dressing with salad ingredients and mix well.