The husband loves Greek food. At a party this past Summer my friend brought a Greek salad that he went gaga over. I think he wanted to kiss her. I finally got a chance to give it her recipe a try the other night when my sister-in-law and her family spent the night with us on the way to the Bahamas. It was a snowy day so I made it with Greek roast chicken (I skipped the potatoes) which turned out delicious. It gave me a chance to use my new 1 cent roaster pan with rack from the Jewelz. Great make ahead meal that is light yet satisfying.
2 T. olive oil
2 T. red wine vinegar
1 t. minced garlic
1/2 t. dried oregano
1/4 t. kosher salt
1/8 t. black pepper
1 head romaine lettuce, torn
1 pint cherry tomato(es), halved
1/2 medium red onion(s), sliced
1 C. peeled cucumber, sliced
6 oz olive(s), kalamata, pitted
1 C. reduced-fat feta cheese
In a jar combine olive oil, vinegar, oregano, salt and pepper. Shake to combine. In large bowl combine all salad ingredients and toss with dressing.
Truth be told I pick out the olives . I also dress my salads pretty light, so double the dressing it doesn’t cover to suit your taste.
Submitted to Life As Mom Ultimate Recipe Swap