Greek Salad

By Stephanie Saviola


–  1 head of Romaine lettuce, roughly chopped

–  1 vine-ripe tomato or 1 cup of cherry tomatoes, halved

–  1 cup Feta cheese, crumbled

–  1/2 cup of Kalamata olives, pits removed and chopped

–  1 cucumber, halved and sliced

–  1/2 cup of red onion, sliced

–  1/2 cup of pepperoncini

You can assemble the salad however you’d like. I prefer to leave the vegetables in bigger pieces. It makes it a heartier meal, especially with the rich Feta cheese. For a simple vinegarette, whisk 1/4 cup of good olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 clove garlic, finely minced, 1 teaspoon of dried oregano and a dash of salt and pepper.

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This entry was posted in Food, Fridays w/ Steph and tagged , , , . Bookmark the permalink.

1 Response to Greek Salad

  1. sani panini says:

    Greek salads are simply the best!

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