Ingredients: |
Ingredients: VINAIGRETTE
3 tablespoons red wine vinegar
1 1/2 teaspoons lemon juice from 1 lemon
2 teaspoons minced fresh oregano leaves
1/2 teaspoon table salt
1/8 teaspoon ground black pepper
1 medium clove garlic , pressed through garlic press or minced (about 1 teaspoon)
6 tablespoons olive oil
SALAD
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 hearts romaine lettuce , washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)
2 large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges
1/4 cup loosely packed torn fresh parsley leaves
1/4 cup loosely packed torn fresh mint leaves
6 ounces jarred roasted red bell pepper , 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)
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Directions: |
Directions:1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes. (I skip the onions and. Add tomatoes instead.)
2. Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing. (I keep the lettuce separate and let people combine the wet and dry at the table. That way the leftovers don't get soggy.)
3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.
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This recipe for Greek Salad is from