Greek Salad

Ingredients

Vinaigrette:

3 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

Salad:

1 head romaine lettuce, torn into pieces

12 ounces assorted heirloom tomatoes (about 4 small), cut into wedges

1 cucumber, peeled, halved lengthwise, seeded, sliced crosswise

1/2 cup pitted kalamata olives

1/2 small red onion, very thinly sliced

4 ounces feta cheese

1 tablespoon chopped fresh flat leaf parsley

Vinaigrette:

2 tablespoons red wine vinegar

1/4 cup extra-virgin olive oil

Salad:

1 head cos lettuce, torn into pieces

360g assorted heirloom tomatoes (about 4 small), cut into wedges

1 cucumber, peeled, halved lengthwise, seeded, sliced crosswise

1/2 cup pitted kalamata olives

1/2 small red onion, very thinly sliced

125g feta cheese

Directions

PREP TIME
25
MINS
COOKING TIME
0
MINS
Serves
4
Make-Ahead:

The vinaigrette can be made 2 days ahead, stored airtight at room temperature. Rewhisk the vinaigrette before using.

Make-Ahead:
The vinaigrette can be made 2 days ahead, stored airtight at room temperature. Rewhisk the vinaigrette before using.
To make the vinaigrette:

In a large bowl, place the vinegar. Slowly add the olive oil and whisk continually to blend. Season the vinaigrette to taste with salt and pepper.

To prepare the salad:

In a large salad bowl, toss the lettuce, tomatoes, cucumber, olives, and onions with enough vinaigrette to coat. Season the salad to taste with salt and pepper.

To serve:

Divide the salad among 4 plates. Crumble the feta cheese over the salads. Sprinkle with parsley. Drizzle some of the remaining vinaigrette over the salad and serve immediately.

To make the vinaigrette:

In a large bowl, place the vinegar. Slowly add the olive oil and whisk continually to blend. Season the vinaigrette to taste with salt and pepper.

To prepare the salad:

In a large salad bowl, toss the lettuce, tomatoes, cucumber, olives, and onions with enough vinaigrette to coat. Season the salad to taste with salt and pepper. 

To serve:

Divide the salad among 4 plates. Crumble the feta cheese over the salads. Sprinkle with parsley. Drizzle some of the remaining vinaigrette over the salad and serve immediately.