Nothing beats a classic Greek salad with flavorful black olives, big chunks of Feta cheese along with lettuce, tomatoes and red onion. It's perfect for the summer when the tomatoes are in season, however this dish really works anytime of the year (you could always skip the fresh tomatoes or use sundried tomatoes instead).
When it comes to the dressing, we prefer a simple and light one made with lemon juice, however you could of course use a vinegar based one as well.
Ingredients: - 6 tablespoons freshly squeezed lemon juice
- 2 cloves garlic, minced
- 2 teaspoons kosher salt plus more to taste
- 1 cup extra-virgin olive oil, preferably Greek
- 2 teaspoons minced fresh oregano
- Freshly ground black pepper
- 1 head romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces
- 6 ounces calamata olives, about 1 cup
- 1/2 pound Feta cheese, crumbled
- 1 English (seedless) cucumber, trimmed, cut into 1 inch chunks
- 12 ounces vine-ripened cherry tomatoes, halved
- 1 small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained
- 1 green pepper, trimmed, seeded, and diced
Method:
In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.
|
