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
Dressing
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
Salad
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
Dressing
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
Salad
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
- 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.
- Add the romaine, and tomatoes and toss until well coated.
- Top with olives and feta cheese before serving.
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