Greek Salad

Greek Salad

Ray Kachatorian

Provided by: Curtis Stone

16 mins total 15 mins prep Full Screen

Servings

Ingredients

• 3 T red wine vinegar
• ¼ c extra-virgin olive oil
• 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 c pitted kalamata olives
• 1/2 small red onion very thinly sliced
• 4 ounces feta cheese
• 1 T chopped fresh flat leaf parsley

Directions

• Place the red wine vinegar in a large bowl.
• Slowly add the olive oil and whisk continually to blend. Season the vinaigrette to taste with salt and pepper.
• 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.
• 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.
• Visit http://curtisstone.com

• Filed under:
• Vegetable,
• Greek,
• Easy,
• 30 Minute,
• Quick,
• Vegetarian,
• Gluten Free,
• Main Dish,
• Dinner,
• Salad,
• Lunch,
• Church Supper,
• Cookout,
• Entertaining

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