Greek Salad

Greek Salad
Yield
4servings
Yield
4servings
Greek Salad
Yield
4servings
Yield
4servings
Ingredients
For the Vinaigrette:
  • 2tablespoon red wine vinegar
  • 1teaspoon lemon juice
  • 1teaspoons oregano leavesminced
  • a/n fine saltas needed
  • a/n black pepperas needed
  • 1cloves garlicminced
  • 1/4cup extra-virgin olive oil
For the Salad:
  • 1/4medium red onionssliced very thin
  • 1/2medium cucumbers
  • 1head romaine heartchopped
  • 4small tomatoesdiced
  • 2tablespoon parsley leavestorn fresh
  • 2tablespoons mint leavestorn fresh
  • 10large kalamata olivespitted and quartered
  • 4ounces feta cheesecrumbled
  • 8each pepperocinijulienne
Yield:
Instructions
For the Vinaigrette:
  1. Whisk all of the ingredients together in a large bowl until combined.
For the Salad:
  1. Soak the sliced onions in some red wine vinegar for 20 minutes.
  2. For the cucumbers, peel and then cut in half lengthwise.
  3. Remove the seeds from the cucumber halves with a spoon and slice int 1/8-inch slices.
  4. In a bowl, combine the onion and cucumber with the vinaigrette and toss to combine.
  5. Let stand for 20 minutes.
  6. Add the romaine lettuce, tomatoes, parsley, and mint and toss to coat with the dressing.
  7. Transfer the salad to a serving bowl and sprinkle with olives, feta cheese and pepperocinis.