"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Greek Salad Recipe

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This recipe for Greek Salad, by , is from The Jeffries Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Jeffries Giblin
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 Tbsp. freshly squeezed lemon juice
2 tsp. kosher salt plus more to taste
2 tsp. minced fresh oregano
2 cloves of garlic
1 cup of olive oil
Freshly ground pepper



1 head romaine lettuce, torn in bite size pieces
1/2 pound feta cheese, crumbled
12 oz. cherry tomatoes, halved
1 green pepper, diced
1 cup black olives
1 English cucumber, cut in 1 inch chunks
1 small red onion, cut in 1/2 inch wedges, soaked in cold water for 5 minutes and drained

Directions:
Directions:
In a small bowl, whisk together the lemon juice, garlic, salt, and oil. Stir in the oregano and pepper to taste. Set aside.
When ready to serve: In a large bowl lightly toss the lettuce with some of the dressing. Divide the lettuce among 4 salad bowls. Scatter the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens. Serve and pass the remaining dressing at the table.

Number Of Servings:
Number Of Servings:
4 main course servings
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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