Wednesday, April 22, 2009

Greek Salad

It has been unseasonable warm here in Northern California. So, I have been forced to pull out one of my Summer recipes a little early. Enjoy! This recipe is adapted from The America's Test Kitchen Family Cookbook

6 Tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3/4 teaspoons dried oregano
1 1/2 teaspoons lemon juice
1 garlic clove, minced
1/8 teaspoon pepper

1/2 red onion, sliced thinly
1 cucumber, peeled, halved lengthwise, seeded and sliced 1/8 inch thick
2 romaine lettuce hearts, torn into bite size pieces
1 pint grape or cherry tomatoes, halved
1 cup pitted kalamata olives
5 ounces feta cheese, crumbled
  1. Whisk all the dressing ingredients together in a bowl large enough to hold the salad. Add the onion and cucumber and allow to marinate for at least 20 minutes.
  2. Add the romaine, and tomatoes and toss until well coated.
  3. Top with olives and feta cheese before serving.

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