Let’s give the oven a break
Turn a salad into your main dish and leave baking and roasting for another day. Crunchy textures and tart flavors make this salad popular: romaine lettuce, feta cheese, cucumber, red onion, Kalamata olives and lemon. Because I’m Greek, this salad is particularly close to my heart. When my Dad comes to visit, it’s very special to make this for him because he loves my Greek Salad the best—this coming from a man who has traveled all over the world and is very opinionated about Greek food. What a great testimonial! This salad is super easy to make, really fresh and absolutely delightful!
Watch the video (see ingredients and directions at bottom)
- 2 heads romaine lettuce, core removed
- 4 small tomatoes (I used tomatoes on the vine, but any kind will do!), quartered or halved
- 1/2 cucumber, peeled
- 1/2 red onion, thinly sliced
- 1/3 c Kalamata olives, pitted and halved (I use half a jar … or sometimes a whole jar!)
- 1/4 c feta cheese, crumbled
- Juice from 1/2 lemon
- 1/2 tsp dried dill weed
- 1/2 tsp paprika
- 3 large fresh basil leaves, sliced into chiffonade
- 1/4 c red wine vinegar
- 1/2 c olive oil
- Sea salt
- Using kitchen shears, cut lettuce into large bowl.
- Place chopped tomatoes in medium-sized bowl.
- Slice peeled cucumber lengthwise, then chop long halves crosswise into half-rounds. Add to tomatoes.
- Add onion and olives to bowl.
- Add feta and ingredients in bowl to lettuce and toss lightly with hands.
- Squeeze lemon over salad.
- Sprinkle with dill weed and paprika.
- Stack basil leaves, roll up and slice into thin strips (chiffonade).
- Add basil, salt, vinegar and olive oil to salad.
- Toss to coat ingredients well, taste and adjust seasonings.
- Serve a heapin’ helpin’ to your grateful family.
Deliciously simple. Enjoy!