OPA! This is a delicious salad
I love salads of all kinds, but my favorite is a Greek Salad. Fresh veggies, feta cheese, olives, lemon vinaigrette. I even throw in a few lemon slices for extra lemony flavor.
Sometimes I use goat cheese in place of the feta...it's probably more authentic but feta is cheaper and easier to work with.
The green leafies are up to you as well. I used spinach, romaine and the oak leaf lettuce we've been growing in our garden, I've used only romaine or only spinach in the past. Whatever suits you is what you should use.
Some people like the sweet version of the lemon dressing with up to 2 tablespoons of sugar in a half cup of dressing. Not only am I trying to consume less sugar but that version of the dressing is way too sweet in my opinion. If you like sweetness, add the sugar.
This salad tastes light, but it's filling enough to be a full meal.
Greek Salad
Makes 1 entree salad or 2 side salads
Salad- 1 cup of romaine lettuce, torn
- 1/2 cup of spinach, torn
- 1 cucumber, peeled, seeded and cut into quarter rounds
- 1/3 cup of grape tomatoes, halved
- 1/4 of a red onion, sliced thin
- 1/3 cup of pitted calamata olives
- 2 ounces of feta cheese, crumbled
- 1/8 teaspoon each of garlic powder, ground cinnamon, dried rosemary, dried marjoram, ground nutmeg and ground thyme (or use a pre-mixed Greek seasoning mix)
- Lemon slices, optional
Lemon Vinaigrette
- Juice of 1 lemon, including the pulp
- 1/4 cup of olive oil
- 1/4 cup of apple cider vinegar
- 3 garlic cloves, smashed and minced
- Salt and pepper, to taste
- Mix the vinaigrette ingredients in a bowl and set aside.
- Put the lettuces in a salad bowl, add the other ingredients and pour about half the dressing over it and mix thoroughly. Set a few lemon slices around the salad if you want them.
- Taste it and add more dressing if you want it. (If you don't, the rest can be refrigerated in an airtight container for a week or so.)
As an Amazon Associate I earn if you purchase from a quailfying link in my posts.
