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Greek Salad
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Makes 4 servings
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| 3 lg heads |
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Romaine lettuce, washed, dried, and torn into bite-sized piece |
| 3/4 lb |
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Ripe tomatoes, seeded, cut in wedges |
| 2 cups |
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English cucumber, peeled, quartered |
| 1 cup |
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Red bell pepper, 1/2” dice |
| 1/2 cup |
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Burgundy Olives ™, whole |
| 1/4 cup |
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Red onion, 1/2” dice |
| 1/4 cup |
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Feta cheese, crumbled |
| 3 tbsp |
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Extra virgin olive oil |
| 1 1/2 tbsp |
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Red wine vinegar |
| 1/2 tsp |
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Oregano, dried |
| 3 tbsp |
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Italian parsley, chopped (garnish) |
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Salt and pepper, to taste |
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| To Prepare Dressing: |
| 1. |
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Whisk together in a small bowl red wine vinegar and oregano. |
| 2. |
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Add olive oil in a slow, steady stream, whisking constantly. |
| 3. |
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Add salt and pepper to taste. |
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| To Prepare Salad: |
| 1. |
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Toss together in a large bowl; lettuce, tomatoes, cucumber, red bell pepper, olives, red onion and feta with prepared salad dressing. |
| 2. |
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Divide equally among serving bowls. |
| 3. |
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Sprinkle with chopped parsley. |
| 4. |
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Serve. |
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Back to Main Recipe Menu |
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