Greek Village Salad
My inspiration for this salad came from a holiday potluck. I enjoyed it the way it was served, but you could even make a version of this without the romaine.
What You’ll Need to Make Greek Style Salad
How to Make Greek Style Salad
Simply arrange all the ingredients in a large serving bowl. Season with salt, pepper and oregano.
Make the salad dressing.
Serve the dressing on the side or pour it in and mix before serving.
Note: If you think, you will have leftovers, I would recommend not adding the dressing to the salad, as the salad will not keep as well.
Ingredients
For the Dressing:
- 1/2 Lemon juiced
- 1 clove garlic
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp julieneed fresh basil
- 1 tsp chopped parsley
- 1/2 tsp dried oregano
- salt
- freshly ground or coarse pepper
For the Salad:
- 10 oz package hearts of romaine
- 1 tomato cut into wedges
- 1 cucumber peeled, halved, seeded and diced
- 1/4 red onion sliced in thin wedges and separated
- 1 tbsp fresh basil julienned
- 12 medium black olives
- 8 large pimento stuffed olives
- 1 cup feta cheese cut into 3/4 inch cubes and tossed in dried oregano
Instructions
- Combine the lemon juice and vinegar. Slowly whisk in the olive oil. Add the garlic and herbs. Season with salt and pepper. Cover and let sit at least 30 minutes to allow the flavors to marry.
- Wash the romaine and spin dry. Transfer to serving bowl. Add the tomato wedges, sliced onion, diced cucumber, olives, basil and feta cheese sprinkled with oregano.
- Toss salad with dressing or serve it on the side.
Nutrition Information Disclaimer
Ginny’s Recipe Collection provides nutritional breakdowns for informational purposes only. The data on this site has not been evaluated and approved by the Food and Drug Administration (FDA). The data is calculated using an online 3rd party nutritional calculator. Therefore these figures should be considered as estimates only. Online calculators may yield different results based on their own nutritional fact databases and algorithms they use. Furthermore, varying factors such as product types, adjustment of seasonings, natural variation in produce, and the manner in which they are processed may affect the final nutritional information. To get the most accurate analysis, please consult a registered dietician.
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