Greek Salad
Serves:
4
Prep Time:
Cook Time:
Total Time:
Simple, easy and delicious!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 6 tablespoons | freshly squeezed lemon juice |
| 2 cloves | garlic, minced |
| 2 teaspoons | kosher salt plus more to taste |
| 1 cup | extra-virgin olive oil, preferably greek |
| 2 teaspoons | minced fresh oregano |
| freshly ground black pepper | |
| 1 head | romaine lettuce (about 1 pound), trimmed of tough stems and torn into bite-sized pieces |
| 6 ounces | calamata olives, about 1 cup |
| 1/2 pound | feta cheese, crumbled |
| 1 | english (seedless) cucumber, trimmed, cut into 1 inch chunks |
| 12 ounces | vine-ripened cherry tomatoes, halved |
| 1 | small red onion, cut into 1/2-inch wedges, soaked in cold water for 5 minutes and drained |
| 1 | green pepper, trimmed, seeded, and diced |
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.
Source: foodnetwork.com
