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Saturday, July 30, 2011

Greek Salad...again?

6 TBS freshly squeezed lemon juice
2 cloves garlic, finely minced
2 tsp. kosher salt, or more to taste
1 C extra virgin oil, preferably Greek
2 tsp. fresh oregano, minced
Black pepper
1 head romaine lettuce, washed, tough stems removed and torn into bite sized pieces
1 C calamata olives
½# Feta, crumbled
1 English cucumber, thinly sliced
12oz. vine ripened tomatoes, halved
1 small red onion, sliced in strips
¼ green pepper, sliced in short strips

In small container with lid, whisk together lemon juice, garlic, salt and oil; stir in oregano and pepper to taste. Make this ahead to allow flavors to marry. When read to serve, in large bowl, lightly toss lettuce with some of the dressing. Then divide lettuce among 4 salad plates. Scatter olives, cheese, cucumber, tomatoes, onion and peppers over lettuce. Serve, and pass remaining dressing at table.
This salad was on the menu for my hubby's 70th birthday. It is from the Food Network Kitchens. Very good!

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