Deconstructed Greek Salad Bowls

1.In a small jar or bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified. Set aside.

2.Prepare four individual meal prep containers or bowls. Divide the cooked grain (quinoa or farro) and the chopped romaine lettuce evenly among the containers to create a base.

3.Arrange the cherry tomatoes, diced cucumber, red onion, and green bell pepper in separate sections on top of the greens to maintain the deconstructed look.

4.Add a portion of Kalamata olives and the feta cheese (or vegan substitute) to each bowl.

5.If serving immediately, drizzle the dressing over the bowls and toss. If meal prepping, store the dressing in small separate containers and add just before eating to keep the vegetables crisp.

6.Garnish with an extra pinch of oregano or fresh parsley if desired.