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Greek Salad




Source of Recipe


internet


List of Ingredients




1 head Romaine Lettuce, Chopped
4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
½ whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
¼ cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
¼ teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing


Recipe



Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, halved Kalamata olives, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

Prep Time: 20 Minutes; Difficulty: Easy; The Pioneer Woman
Servings: 8