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Greek Salad

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Ingredients
  Romaine lettuce leaves 8 , torn into 1-inch pieces (Preferably The Pale Green Inner Leaves)
  Seedless cucumber 1⁄2 , peeled, quartered lengthwise, and cubed (Hothouse)
  Hothouse seedless cucumber 1⁄2 , peeled, quartered lengthwise, and cubed
  Lemon garlic vinaigrette 4 Tablespoon
  Ripe plum tomatoes 4 , cut into 8 wedges each
  Scallions 2 , 3 inches of green left on, thinly sliced on the diagonal
  Scallions 2 , thinly sliced on the diagonal (3 Inches Of Green Left On)
  Flat leaf parsley 1⁄4 Cup (4 tbs), chopped
  Chopped flat leaf parsley 1⁄4 Cup (4 tbs)
  Peasant bread slices 4 , lightly toasted (Round, 1/2 Inch Thick)
  Round peasant bread slice 4 , lightly toasted (1/2 Inch Thick)
  Kalamata olive puree 4 Tablespoon
  Feta cheese 8 Ounce, coarsely crumbled
  Crumbled feta cheese 8 Ounce
  Kalamata olives 1⁄2 Cup (8 tbs)
  Red bell peppers 2 , quartered and roasted
  Fresh mint leaves 2 Tablespoon, chopped
  Chopped fresh mint leaves 2 Tablespoon
Directions

GETTING READY
1) In a bowl, toss together the lettuce leaves, cucumber, and 2 tablespoons of the vinaigrette and set aside.
2) In another bowl, toss the tomatoes, scallions, and parsley with the remaining 2 table-spoons vinaigrette and set aside.

MAKING
3) On each slice of the toast, spread 1 table-spoon olive puree each.
4) Place on the side of 4 large plates.
5) On these plates, divide and arrange the greens.
6) On top of the greens, spoon the tomato mixture.

FINALIZING
7) Top with the feta cheese and garnish with a few olives.
8) Lay 2 pieces of pepper decoratively on each salad.

SERVING
9) Serve immediately, garnished with mint leaves.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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