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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Greek Salad

8.0

3 tablespoons, red wine vinegar

1 ½ teaspoons, lemon juice from 1 lemon

2 teaspoons, minced fresh oregano leaves

½ teaspoon, table salt

⅛ teaspoon, ground black pepper

1 medium clove, garlic, pressed through garlic press or minced (about 1 teaspoon)

6 tablespoons, olive oil

½ , medium red onion, sliced thin (about ¾ cup)

1 , medium cucumber, peeled, halved lengthwise, seeded, and cut into ⅛-inch-thick slices (about 2 cups)

2 hearts, romaine lettuce, washed, dried thoroughly, and torn into 1 ½-inch-pieces (about 8 cups)

2 , large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges

¼ cup, loosely packed torn fresh parsley leaves

¼ cup, loosely packed torn fresh mint leaves

6 ounces, jarred roasted red bell pepper, cut into ½ by 2-inch strips (about 1 cup)

20 , large kalamata olives, each olive pitted and quartered lengthwise

5 ounces, feta cheese, crumbled (1 cup)

Marinating the onion and cucumber in the vinaigrette tones down the onion's harshness and flavors the cucumber. For efficiency, prepare the other salad ingredients while the onion and cucumber marinate. Use a salad spinner to dry the lettuce thoroughly after washing; any water left clinging to the leaves will dilute the dressing.
Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.
Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇬🇷Greek

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m

Created 52 weeks ago

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