We’re still in the midst of greens and sprouts at the farmer’s markets. So much so that I’m starting to wonder just how much salad I can eat before my skin turns a healthy shade of green.

In a few weeks, the greens and sprouts will overlap summer’s fruit and veggie crops. When it does, get Greeky with this zippy, protein-loaded salad.

Great Greek Greens Salad

2 handfuls salad greens

1 handful radish sprouts

1 Roma tomato, diced

1/8 red onion, diced

1/4 cucumber, thinly sliced

2 ounces feta

1/2 cup canned chickpeas, drained and rinsed

juice of 1 lemon

1/4 cup extra-virgin olive oil

1 teaspoon dried oregano

1 clove garlic, crushed

salt & pepper

1. On a large dinner plate, layer salad greens, sprouts, tomato, onion, cucumber, feta, and chickpeas.
2. In a lidded container, combine lemon juice, olive oil, oregano, garlic, salt and pepper. Shake vigorously and drizzle over salad.
3. Serve with Companion Bakery’s rustic olive bread, which is fantastic when dipped in the lemon vinaigrette. You do realize that you made a vinaigrette in the second step, right?

Hit Claverach Farm for both your salad greens and radish sprouts, and be prepared to stand in line. It’s worth the wait. Trust me. While waiting, you might find yourself rubbing elbows with St. Louis’ culinary elite, like James Beard nominee Gerard Craft. If Chef Craft’s willing to wait for these greens, you know they’re awesome.

As for the radish sprouts, their flavor’s entirely different from the pea shoots I used a few weeks ago. They taste like, well, radishes. Except not nearly as overpowering. Mixed with the rest of the salad’s ingredients, the sprouts add a peppery spiciness that works beautifully with the strong Mediterranean flavors.

I had to buy my tomato, cucumber and red onion at the grocery store. Blah. You know they’ll be all over the place at the local farmer’s markets in a few weeks.

Like goat cheese? You can use it instead of conventional feta. Goatsbeard Farm from central Missouri sells their cheeses at lots of St. Louis locations.

Chickpeas? You’re probably going to have to get a can. I’m sorry. If I find a local source you’ll be the second to know, once I’m finished cramming fresh hummus down my gullet.

Lemons don’t grow in St. Louis. I have to tell my five-year-old this sad fact daily.