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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is my attempt at replicating my favorite salad from one of the Greek restaurants nearby. Lovely with soft, fresh, warm pita bread or crispy pita chips. Feel free to add chicken or a protein of your choice to make into a dinner salad. Read more . This recipe is dedicated to our dear friend Pat, a.k.a. Pleclare, who enjoyed Greek food very much. We miss you! Ingredients:
salad |
2 cups chopped romaine lettuce |
1 cup diced tomato |
1 cup diced persian cucumber |
1 cup diced celery |
1 cup carrots, diced or sliced |
1/2 cup diced red onion |
1/2 cup pepperoncini (mild), sliced |
1/2 cup kalamata olives, quartered (+pitted) |
2 tbsp fresh dill, chopped |
1 cup feta, crumbled |
*add pickled beets if you like, about 1/2 - 1 cup, chopped |
dressing |
1/2 cup olive oil |
1/4 cup red wine vinegar |
1 tbsp lemon juice |
1 tbsp fresh oregano (or 1 tsp dried) |
1 clove garlic, minced |
sea salt & black pepper to taste, freshly ground (about 1/4 tsp each) |
*if you'd like, use your favorite red wine vinaigrette or even italian (i love newman's own) and add oregano. |
Directions:
1. Whisk dressing ingredients together until well incorporated.
2. Toss salad ingredients with dressing in a large bowl until well-distributed. Leftover dressing can be refrigerated in an air-tight container.
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