(OR 1 large head romaine)
1 cucumber, halved & sliced
1 pint grape tomatoes, cut in half
1/2 cup kalamata olives, drained and pitted
8 oz. crumbled feta cheese
half a thinly sliced red onion
croutons (optional)
bottled Greek or Mediterranean salad dressing (or make your own; see below)
- Assemble all vegetables in a large salad bowl.
- Pour some Greek dressing over, toss to coat, add more if necessary. Add croutons. Sprinkle with crumbled feta cheese.
Homemade Greek Dressing
NOTE: The recipe for Greek Salad in the April 2010 Chatelaine magazine recommends adding 1/2 cup fresh, chopped mint leaves. I also serve the sliced red onion as a garnish on the side, as some in my family don't like it. Anchovies and olives can be salty so don't use too much salt.In a small bowl, whisk together:
- 1/2 cup olive oil
- 2 tbsp red wine vinegar (add more to taste)
- 2 minced garlic cloves
- 1 tsp anchovy paste or 2 chopped anchovies (optional)
- a small bunch chopped fresh oregano leaves (or 1 tsp. dried)
- feta cheese crumbs (leftover from the salad mixture)
- 1/2 tsp or less salt to taste
