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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My version of Greek Salad. Sometimes two of us share this for dinner with homemade garlic bread. It's great for lunch, too. We love it! This salad really shows off a high quality olive oil! I have also made this with tender butter lettuce instead of the romaine. So good! Ingredients:
2 tablespoons lemon juice |
4 tablespoons extra virgin olive oil |
1 teaspoon dijon mustard |
salt |
pepper |
1/2 head romaine lettuce, cut into bite-size pieces |
1/2 red bell pepper, sliced, then cut slices into 3 pieces |
1/3 cucumber, cut in 1/2-inch cubes |
3 green onions or 1/4 red onion, sliced |
1 medium tomato, cut in wedges then cut wedges in half |
1/2 large avocado, cut in 1/2-inch cubes |
1/3-1/2 cup pitted kalamata olive |
1/2 cup crumbled feta cheese |
Directions:
1. Place the Dijon mustard in a small bowl and add the lemon juice. Mix this well with a fork.
2. Slowly pour in the olive oil while you keep mixing briskly with the fork. (You want to achieve a little emulsification.) Then add salt and pepper to taste. Be a little stingy with the salt as you are going add lots of salty feta cheese and Kalamata olives to the salad.
3. Dip a piece of the lettuce into the dressing to see if the dressing is to your liking. If not, make adjustments now.
4. Place the romaine lettuce in a large salad bowl. Add the other vegetables and avocado, then top with the Kalamata olives and crumbled feta cheese.
5. Pour the dressing on top and lightly toss the salad.
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