Country Style Greek Salad
Source of Recipe
atk
List of Ingredients
Vinaigrette
3 tablespoons red wine vinegar
1 � teaspoons juice from 1 lemon
2 teaspoons minced fresh oregano leaves
� teaspoon salt
1/8 teaspoon ground black pepper
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
6 tablespoons olive oil
Salad
� medium red onion, sliced thin (about � cup)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)
2 romaine hearts, washed, dried thoroughly, and torn into 1 �-inch pieces (about 8 cups)
2 large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges
� cup loosely packed torn fresh parsley leaves
� cup loosely packed torn fresh mint leaves
6 ounces jarred roasted red bell peppers, cut into � by 2-inch strips (about 1 cup)
20 large kalamata olives, each olive pitted and quartered lengthwise
5 ounces feta cheese, crumbled (1 cup)
Recipe
1. Whisk the vinaigrette ingredients in a large bowl until combined. Add the onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
2. Add the romaine, tomatoes, parsley, mint, and peppers to the bowl with the onions and cucumbers; toss to coat with the dressing.
3. Transfer the salad to a wide, shallow serving bowl or platter; sprinkle the olives and feta over the salad. Serve immediately.
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