Greek Salad

Ingredients

VINAIGRETTE
6 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons minced fresh oregano
1-1⁄2 teaspoons lemon juice
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
SALAD
1⁄2 red onion, sliced thin
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1⁄8-inch-thick slices
2 romaine lettuce hearts (12 ounces), torn into 1-1⁄2-inch pieces
2 large tomatoes, cored, seeded, and cut into 12 wedges
1⁄4 cup chopped fresh parsley
1⁄4 cup torn fresh mint
1 cup jarred roasted red peppers, rinsed, patted dry, and cut into 2 by 1⁄2-inch strips
1⁄2 cup large pitted kalamata olives, quartered lengthwise
5 ounces feta cheese, crumbled (1-1⁄4 cup)

Instructions

FOR THE VINAIGRETTE: Whisk all ingredients in large bowl until combined. Add onion and cucumber to vinaigrette and toss; let stand 20 minutes.
FOR THE SALAD: Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

COUNTRY-STYLE GREEK SALAD
This salad made without lettuce is known as “country” or “peasant” salad and is served throughout Greece. It’s excellent with garden-ripe summer tomatoes.
Reduce red wine vinegar to 1-1⁄2 tablespoons and lemon juice to 1 teaspoon in vinaigrette. Use 2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1⁄8-inch-thick slices and 6 large tomatoes, cored, seeded, and cut into 12 wedges; omit romaine.

Greek Salad

Ingredients

Instructions

Tags

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