Vegetarian
Greek Salad
Description
It’s all Greek Salad to me, and I couldn’t be more pleased with the translation! Crunchy, chunky, vibrant veggies and creamy feta come to life in a light, herby Mediterranean dressing.
Ingredients
- ½ cup thinly sliced and halved red onion
- 1 head romaine lettuce tough ends trimmed and roughly chopped into 1-inch pieces
- 1 English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick
- 1 pint grape or cherry tomatoes halved
- 1 green bell pepper cored and cut into 1-inch cubes
- ⅔ cup Kalamata olives pitted (leave whole)
- 1 tablespoon capers drained (optional)
- 8 ounces feta cheese cut into 1/2-inch cubes (for best results, use feta in brine), divided
- Fresh herbs (while not necessary, any extra dill or parsley you have on hand would taste great)
Directions
- Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
- In a small bowl or liquid measuring cup, stir together the dressing: olive oil, red wine vinegar, garlic, salt, oregano, and black pepper.
- Place the romaine in a large bowl and drizzle lightly with the dressing. Toss to coat.
- Add the cucumber, cherry tomatoes, bell pepper, black olives, capers, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
- Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.
