Greek Salad by Filippo Berio(R) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Loaded with fresh salad veggies like lettuce, radishes, bell pepper, cucumber, and tomatoes and seasoned with a blend of herbs, this salad is finished with extra virgin olive oil and red wine vinegar for a light lunch or dinner side. Ingredients:
1 clove garlic, cut in half |
4 cups romaine lettuce or mixed salad greens, rinsed, dried, and cut into 2-inch pieces |
8 radishes, but in half |
10 ripe olives, cut in half |
1 red onion, thinly sliced and divided into rings |
1 green bell pepper, seeded and thinly sliced |
1 medium cucumber, thinly sliced |
1 ripe medium tomato, cut into wedges |
1/4 teaspoon black pepper |
1/4 teaspoon dried dill |
1/2 teaspoon dried oregano leaves |
2 tablespoons red wine vinegar |
1/2 cup filippo berio® extra virgin olive oil |
Directions:
1. Rub a large salad bowl with the cut garlic clove.
2. Place romaine, radishes, olives, onion, green pepper, cucumber, and tomato in bowl.
3. Add black pepper, dill, oregano, and vinegar. Toss.
4. Add olive oil and toss again.
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