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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from a short Greek guy who ran a small restaurant at my college that we frequented. I am using the same ingrediants that he used in his salad and the same dressing and I get compliments all the time. Ingredients:
4 cups romaine lettuce, torn |
2 medium tomatoes, cut into wedges |
5 green onions, chopped |
8 ounces feta cheese, crumbled |
10 pepperoncini peppers |
1/4 cup kalamata olive |
2 pita bread rounds |
1/3 cup white vinegar |
2/3 cup olive oil |
1 tablespoon oregano (or more to taste) |
1/2 teaspoon black pepper (or more to taste) |
1 teaspoon sea salt |
Directions:
1. Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
2. Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.
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