Greek Salad
Serves:
8
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Cook Time:
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This salad is a great addition to any meal or a stand alone healthy lunch.
Prep Time:
Cook Time:
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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 cup | 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 teaspoon | salt |
| freshly ground black pepper | |
| 1 | whole lemon, for squeezing |
Directions:
Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.
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.)
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.
Source: thepioneerwoman.com
