Email to       

Recipe Categories: bobo3039's HOME PAGEAPPETIZERS BBQ BEVERAGES BlueCheeseDressings BREAD BREAKFAST BurgerVariations CAKESandPIES CANDY Canning CASSEROLES Chili Condiments COOKIES Copycat CROCKPOT DESSERTS Dips EGGS ETHNIC FISHandSEAFOOD FRUIT GardenProjects GiftsinaJar MakeYourOwn MARINADES MEATS PASTA PIZZA Potatoes POULTRY Quiche RecipeLinks RICE SALADandDRESSING SaladDressings SALSAS SANDWICHES SAUCES Sausage Smoker SNACKS SOUPSandSTEWS SpiceMixes Thanksgiving VEGETABLES VEGETARIAN Wings

Country Style Greek Salad




Source of Recipe


atk


List of Ingredients




Vinaigrette
3 tablespoons red wine vinegar
1 ½ teaspoons juice from 1 lemon
2 teaspoons minced fresh oregano leaves
½ teaspoon salt
1/8 teaspoon ground black pepper
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
6 tablespoons olive oil

Salad
½ medium red onion, sliced thin (about ¾ cup)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)
2 romaine hearts, washed, dried thoroughly, and torn into 1 ½-inch pieces (about 8 cups)
2 large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges
¼ cup loosely packed torn fresh parsley leaves
¼ cup loosely packed torn fresh mint leaves
6 ounces jarred roasted red bell peppers, cut into ½ by 2-inch strips (about 1 cup)
20 large kalamata olives, each olive pitted and quartered lengthwise
5 ounces feta cheese, crumbled (1 cup)



Recipe



1. Whisk the vinaigrette ingredients in a large bowl until combined. Add the onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

2. Add the romaine, tomatoes, parsley, mint, and peppers to the bowl with the onions and cucumbers; toss to coat with the dressing.

3. Transfer the salad to a wide, shallow serving bowl or platter; sprinkle the olives and feta over the salad. Serve immediately.