AuthoradminWe love a delicious chopped Greek salad, this means you taste each flavor in every single bite. Great for outdoor entertaining & picnics.
1 head romaine lettuce
1/2 red onion, small chop
1 (12 ounce) jar marinated artichokes, drained & quartered
3/4 cup grape tomatoes, quartered
1/2 cup pitted kalamata olives, sliced into small pieces
5 ounces high quality goat or sheep milk feta cheese, crumbled (plus more for topping)
dried oregano
Greek Dressing
1/2 cup good quality extra virgin olive oil
1/2 cup red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1
Chop the lettuce and veggies into small bite sized pieces. Soak the onions in some cold water and a splash of lemon juice for 10 minutes (this will lessen the sharpness of the onion) Toss all salad ingredients together & plate. Top with some oregano & more feta cheese.
2
Pour all dressing ingredients into a mason jar. Screw on the lid and shake until well combined. You can toss the salad with the dressing or serve on the side.
CategoryAppetizers, Cheese, Courses, Diets, Feta, Gluten Free, Grain Free, Lemon, Lettuce, Main Ingredients, Salad, VegetarianCuisineGreekCooking MethodRaw
Ingredients
1 head romaine lettuce
1/2 red onion, small chop
1 (12 ounce) jar marinated artichokes, drained & quartered
3/4 cup grape tomatoes, quartered
1/2 cup pitted kalamata olives, sliced into small pieces
5 ounces high quality goat or sheep milk feta cheese, crumbled (plus more for topping)
dried oregano
Greek Dressing
1/2 cup good quality extra virgin olive oil
1/2 cup red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 teaspoon kosher salt
