Greek Salad W/ Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
3 tablespoons red wine vinegar |
1 teaspoon lemon lemon, juice of |
2 teaspoons minced fresh oregano leaves |
1/2 teaspoon table salt |
1/8 teaspoon ground black pepper |
1 medium garlic clove, pressed through garlic press or minced about 1 teaspoon |
6 tablespoons olive oil |
1/2 medium red onion, sliced thin (about 3/4 cup) |
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups) |
2 romaine lettuce hearts, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups) |
2 large vine-ripened tomatoes, each tomato cored, seeded, and cut into 12 wedges (10 ounces total) |
1/4 cup loosely packed torn fresh parsley leaves |
1/4 cup loosely packed torn fresh mint leaves |
6 ounces jarred roasted red peppers, cut into 1/2 by 2-inch strips (about 1 cup) |
20 large kalamata olives, each olive pitted and quartered lengthwise |
5 ounces feta cheese, crumbled (1 cup) |
Directions:
1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
2. Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Se.
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