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Greek Salad

It’s crazy to admit that this is the first time I have made a Greek Salad.  I’ve loved every one I’ve ever enjoyed at a restaurant.  For me it’s the combination of fresh ingredients with big bold flavor personalities, that somehow get along really well.  No competitiveness here.  I like it!!

Greek Salad1

Even though traditional Greek Salads aren’t served on a bed of lettuce, for me it’s the perfect plate if you will.  Then we top the lettuce with diced tomato and cucumber, thinly sliced red onion, kalamata olives, pepperoncini peppers, a generous topping of crumbled fresh feta cheese, dried oregano, black pepper, fresh parsley and a simple oil and vinegar dressing.

I could easily make this a meal.  But on this occasion we served it as a side to our newest whole roasted chicken recipe.  Check out our Greek Whole Roasted Chicken.  Is that not one handsome bird?!!

Greek Whole Roasted Chicken

Greek Salad
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 head of romaine lettuce, rough chopped
  • 2 roma tomatoes, large diced
  • 1 small cucumber, peeled & diced
  • 3 slices of red onion, very thinly sliced
  • 4-6 pepperoncini peppers
  • 10-15 kalamata olives
  • ½ cup crumbled feta cheese, or more
  • 1 tsp. dried oregano
  • 2 Tbl. fresh parsley leaves, chopped
  • freshly cracked pepper
  • 2-3 Tbl. olive oil
  • 1 Tbl. red wine vinegar
Instructions
  1. Top chopped lettuce with tomato, cucumber, red onion, pepperoncini peppers, kalamata olives, and feta cheese. Sprinkle with dried oregano, fresh parsley, and cracked black pepper.
  2. Drizzle with olive oil and red wine vinegar. Toss before serving.

 

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