Name: Greek Salad with Lettuce
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 tbsp freshly squeezed lemon juice; 2 tsp red wine vinegar; 2 garlic cloves, minced; ½ tsp kosher salt; ¼ tsp freshly ground black pepper; 1 tsp dried oregano; ¼ cup olive oil; 1 head Romaine lettuce; ½ red onion, sliced in thin strips; 1 English cucumber, seeded and sliced on a bias; 2 medium ripe tomatoes, sliced into wedges; ½ cup kalamata olives, to taste; ¾ cup feta cheese, crumbled or sliced into wedges; salt and pepper to taste; couple pinches of dried oregano

DifficultyBeginner

Yields4 Servings

Prep Time15 mins

For the dressing:

1 tbsp freshly squeezed lemon juice

2 tsp red wine vinegar

2 garlic cloves, minced

½ tsp kosher salt

¼ tsp freshly ground black pepper

1 tsp dried oregano

¼ cup olive oil

For the salad:

1 head Romaine lettuce

½ red onion, sliced in thin strips

1 English cucumber, seeded and sliced on a bias

2 medium ripe tomatoes, sliced into wedges

½ cup kalamata olives, to taste

¾ cup feta cheese, crumbled or sliced into wedges

salt and pepper to taste

couple pinches of dried oregano

For the dressing, whisk all the ingredients except the oil together. Slowly pour in the oil while whisking until the dressing is emulsified.

Toss thinly sliced red onions with a tablespoon or so of the vinaigrette and let sit at room temperature while you are preparing the rest of your meal. This will take some of the pungency away from the red onions, while retaining the crunch; on top of that the vinaigrette flavour will soak nicely into the onions.

Toss all salad ingredients together, including the marinated onions, and drizzle with some of the dressing. Season with oregano and salt and pepper to taste. You will have some dressing leftover. Ensure all the ingredients are coated with the dressing, but not swimming in it or your salad will be soggy.

Ingredients