Tuesday, July 10, 2012

Greek Salad

Country Greek Salad

It seems every summer we find a recipe that we just love and make over and over and over again.
As much as I LOVE to cook in fall and winter, in summer there are so many other things to occupy my time and honestly, we are just not that hungry on these hot, humid days.

Enter Greek Salad.

This is the recipe we just keep going back to this summer.  I make it at least once a week and the leftovers are perfect for lunches.

The combination of fresh squeezed lemon juice and parsley is so refreshing!


3 tbsp red wine vinegar
1 tbsp fresh squeezed lemon juice
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cloves garlic pressed
6 tbsp olive oil

Mix well, set aside.  I usually make it in a cruet.

a great meal on a hot night


1/2 medium red onion sliced thin
1 cucumber, peeled, halved and sliced in 1/4 in thick slices
2 heads of romaine, washed, dried and torn
2 vine-ripened or Roma tomatoes, cut in wedges
1 bunch of parsley washed and minced
15-20 pitted kalamata olives
6 ounces crumbled feta cheese
6 ounces jarred roasted red pepper strips (optional)
1/4 lb. salami sliced thick at deli counter and diced (optional)

Greek salad makes a great lunch or dinner

Throw the salad ingredients in a bowl.  
You could just pour the dressing over, but I find that if there are leftovers it gets soggy if the dressing is added to the bowl, so we serve ourselves some salad and pour the dressing over our portion on our plate.

adding the dressing to your own portion allows leftovers to not get soggy

I usually serve this with a nice country bread and a good olive oil for dipping.


feta, tomatoes, kalamata olives--what is not to love?
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