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Greek Salad II (D, KLP, TNT)
Source: My synagogue's Sisterhood
Serves: 4

6 tablespoons red wine vinegar
2 cloves garlic, minced
2 teaspoons kosher salt, plus more to taste
1 cup extra-virgin olive oil
2 teaspoons minced oregano
Freshly ground black pepper
1 head lettuce, trimmed and torn into bite sized pieces (I used Romaine)
6 ounces Kalamata olives, about 1 cup
1/2 pound feta cheese, crumbled
1 English (seedless) cucumber, trimmed, cut into 1" chunks
12 ounces vine-ripened cherry tomatoes, halved
1 small red onion, cut into 1/2" wedges, soaked in cold water for 5 minutes and drained
1 green pepper, trimmed, seeded, and diced

In a small bowl, whisk together the red wine vinegar, 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 (I serve the dressing on the side and let everyone put it on their own salads so it doesn't get wilted). 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.

Poster's Notes:
My sisterhood hosted a Greek Luncheon and we made all the food ourselves.

Posted by Melinda Abrams

Nutritional Info Per Serving: N/A