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Greek Salad: On The Side #7

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Fresh and full of wonderful flavors, this salad is great with grilled fish or chicken.
Ingredients
Vinaigrette dressing:
  Red wine vinegar 3 Tablespoon
  Lemon juice 1 1⁄2 Teaspoon
  Fresh oregano leaves 2 Teaspoon, mince
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Minced garlic cloves 1
  Olive oil 6 Tablespoon
Salad:
  Red onion 1⁄2 , thinly sliced
  Peeled cucumber 1⁄2 (halved lengthwhalved lengthwise, and slicedise, and sliced)
  Chopped tomatoes 1 Cup (16 tbs)
  Roasted red bell pepper 12 Ounce, thinly sliced (1 jar)
  Kalamata olives 1⁄2 Cup (8 tbs), halved
  Fresh parsley 2 Tablespoon, chopped finely
  Fresh mint leaves 2 Tablespoon, chopped finely
  Crumbled feta cheese 4 Ounce (1 box)
  Romaine lettuce heart 1 , torn into pieces
Directions

MAKING:
1. In a medium sized bowl whisk in red wine vinegar, lemon juice, fresh minced oregano leaves, salt, pepper, garlic and olive oil until well combined.
2. To the bowl add the onion and cucumber and toss well.
3. Prepare tomatoes, bell peppers, olives and herbs as and then add into the salad, along with the crumbled goodness of feta cheese. Toss to mix well.
4. Tear romaine lettuce in bowl and toss again.

SERVING:
5. Serve immediately and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Feta Cheese
Restriction: 
Low Cholesterol
Preparation Time: 
30 Minutes
Servings: 
3

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