Share on facebook
Share on pinterest
Share on twitter
Share on linkedin
Recipe: Chopped Greek Salad
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, Vegetarian
Subscribe to Marla Meridith’s newsletter and follow along with her adventures
Order Marla’s new cookbook “High Alpine Cuisine” available at these retailers:
Culinary
Fashion & Beauty
Culinary
Fashion & Beauty
© Marla Meridith 2020
© Marla Meridith 2020
Culinary
Fashion & Beauty
© Marla Meridith 2020