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Greek Salad

Thrifty.Chef's picture
Ingredients
  Olive oil/1/4 cup each olive oil and vegetable oil 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Red wine vinegar 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Capers 1 Tablespoon, drained
  Pitted black olives 1⁄2 Cup (8 tbs)
  Anchovy fillets 6 , rinsed and chopped
  Head romaine lettuce 1 Medium
  Yellow onion 1 Medium, peeled and thinly sliced
  Tomatoes 2 Medium, cut into wedges
  Cucumber 1 Medium, thinly sliced
  Feta cheese/1 cup large-curd cottage cheese 4 Ounce, cut into 1/2-inch cubes
Directions

1. In a large serving bowl, place the oil, salt, vinegar, mustard, pepper, capers, olives, and anchovies, and stir with a fork to mix well.
2. Wash the lettuce, pat it dry with paper toweling, and tear it into bite-size pieces. Add it to the bowl along with the onion, tomatoes, and cucumber. Toss to coat with the dressing.
3. Add the cheese and toss gently to prevent the cheese from crumbling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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