GREEK SALAD

(from Cincoski28’s recipe box)

Source: PIONEER WOMAN

Categories: LIGHT DINNER

Ingredients

  • 1 HEAD ROMAINE LETTUCE, CHOPPED
  • 4 WHOLE RIPE TOMATOES, CUT INTO SIX WEDGES EACH, THEN EACH WEDGE CUT IN HALF
  • 1 WHOLE (LARGE) CUCUMBER, PEELED, CUT INTO FOURTHS LENGTHWISE, AND DICED INTO LARGE CHUNKS
  • 1/2 WHOLE RED ONION, SLICED VERY THIN
  • 30 WHOLE PITTED KALAMATA OLIVES, CUT IN HALF LENGTHWISE
  • 6 OUNCES, WEIGHT CRUMBLED FETA CHEESE
  • FRESH PARSLEY, ROUGHLY CHOPPED
  • 1/4 CUPS OLIVE OIL
  • 2 TABLESPOONS RED WINE VINEGAR
  • 1 TEASPOON SUGAR (MORE TO TASTE)
  • 1 CLOVE GARLIC, MINCED
  • 6 WHOLE KALAMATA OLIVES (EXTRA), CHOPPED FINE
  • 1/4 TEASPOONS SALT
  • FRESHLY GROUND BLACK PEPPER
  • 1 WHOLE LEMON, FOR SQUEEZING

Directions

  1. ADD CHOPPED LETTUCE, TOMATO WEDGES, CUCUMBER CHUNKS, ONION SLICES, HALVED KALAMATA OLIVES, HALF THE FETA, AND PARSLEY TO A LARGE BOWL.

  2. COMBINE OLIVE OIL, VINEGAR, SUGAR, GARLIC, SALT, PEPPER, AND CHOPPED OLIVES IN A BOWL. WHISK TOGETHER UNTIL COMBINED. TASTE AND ADJUST SEASONINGS (I ALMOST ALWAYS ADD A LITTLE SUGAR.)

  3. POUR DRESSING OVER SALAD INGREDIENTS, THEN ADD SALT AND PEPPER. TOSS WITH TONGS OR CLEAN HANDS. JUST BEFORE SERVING, TOP WITH ADDITIONAL FETA AND SQUEEZE A LITTLE LEMON JUICE OVER THE TOP.

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