Like most recipes of this type, it also lends itself to just about endless variation. The traditional Greek way is simply greens, eggs, beets, potatoes, tomatoes, cucumbers, and onions, with a generous helping of olive oil and wine vinegar dressing.
But there’s nothing that says you can’t make all kinds of substitutions and additions.
For example, my husband usually uses regular salad greens. But I love beet greens, so I often opt to steam and serve them with this salad instead of the more typical romaine or green or red lettuce. In the wintertime, this is definitely my preferred version.
Spinach would also be a very nice alternative.
I also sometimes use diced sweet potatoes instead of, or in addition to, the tomatoes and cucumbers. And you can easily add other salad makings, such as carrots, celery, or just about anything that suits your fancy.
Regardless of the exact ingredients, it’s still a terrific, simple, and nutrient packed meal.