Greek Salad

Name: Greek Salad
Yield: 6 Servings
Ingredients: 1 head romaine lettuce (or 1 ten ounce bag); 2 ripe plum tomatoes, cut into chunks; 2 Persian kirbys, cut in half lenth-wise, and then cut into chunks; 1/2 red onion, chopped; 12 black olives, sliced; 6 ounce feta cheese, crumbled; 2 tablespoon lemon juice; 2 tablespoon olive oil; 1 clove garlic, crushed; 1/2 teaspoon oregano; 1/2 teaspoon Kosher salt; 1/8 teaspoon Black Pepper

Author:

Chavi Sperber

A perfectly light, but filling salad, to compliment any dairy meal.

6 ServingsServings

Ingredients

For the salad:

1 head romaine lettuce (or 1 ten ounce bag)
2 ripe plum tomatoes, cut into chunks
2 Persian kirbys, cut in half lenth-wise, and then cut into chunks
1/2 red onion, chopped
12 black olives, sliced
6 ounce feta cheese, crumbled

For the Dressing:

2 tablespoon lemon juice
2 tablespoon olive oil
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon Kosher salt
1/8 teaspoon Black Pepper

Preparation

Arrange romaine lettuce on 6 salad plates. Top with tomatoes, kirbys, and red onion.
In a small bowl, combine the lemon juice, olive oil, oregano, salt and pepper. Mix well. Drizzle some dressing over each salad plate.
Sprinkle with olives and crumbled feta cheese.