This Greek type salad combines some of my favorite ingredients:Kalamata olives, grape tomatoes, purple onions, cucumber, bell pepper and Feta cheese in a light vinaigrette dressing.
Greens, Kalamata olives, avocado, grape tomatoes, cucumber, bell pepper, purple onion and Feta cheese are combined with a light Greek vinaigrette to make this yummy Greek style salad a winner!
I have no idea where I got the inspiration for this recipe, but it is one of my favorite salads. It is a very light and fresh tasting salad with a great Greek flavor. The perfect summer salad! Some Greek salad recipes call for baby greens, and some call for no greens at all. Personally, I prefer Romaine for this salad, as it is more crispy and holds up better. The salad also has whole grape tomatoes (Slice them in half lengthwise if they are not bite size.), slivered purple onion, thinly sliced bell pepper, sliced English cucumber and Kalamata olives. If you are an avocado lover, as my family is (except for Zach), add that too. I do. Then, there is the Feta cheese…which I love, but the best thing about the salad is the Greek dressing. It is one of my favorite salad dressings.
I love this salad for entertaining, as most of the preparation can be done ahead of serving time. The dressing can be made several days in advance, and then simply tossed into the salad when it is time to serve it. When making this or any other salad ahead of serving time, layer the ingredients in the salad bowl you are going to serve the salad in. Start with the greens on the bottom. Do not add ingredients like avocado, cheese or salad dressings ahead of time. Cover with damp paper towels and refrigerate until ready to serve. Toss in the avocado, cheese and dressing just before serving. This salad always gets me rave reviews, and I get a lot of requests for the recipe…the true mark of a winning recipe!
This would be an excellent entree salad if you added some steak, chicken or shrimp that has been seasoned and grilled.
Enjoy!
You can layer the ingredients, with the lettuces on the bottom, ahead of serving. Add the avocados, cheese and salad dressing and toss at serving time.
- FOR THE DRESSING:
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh squeezed lemon juice
- 1 teaspoon finely minced fresh garlic
- ½ teaspoon dried oregano, crushed (crushing releases the oils for more flavor)
- ½ teaspoon sea or Kosher salt
- ⅛ teaspoon fresh ground white pepper
- ¼ cup extra virgin olive oil
- FOR THE SALAD:
- 8 cups Romaine lettuce, cut into about 1" slices (if desired, use mixed baby lettuces and Arugula)
- ½ cup Kalamata olives (make sure they are pitted)
- ½ cup slivered purple onion
- ½ cup grape tomatoes (if they are not bite size, slice them in half lengthwise)
- ½ cup thinly sliced green bell pepper
- ½ cup thinly sliced English cucumber
- ½ cup cubed avocado (optional) could also be thinly sliced
- ½ cup crumbled Feta cheese
- FOR THE DRESSING:
- In a small mixing bowl, whisk together the balsamic vinegar, lemon juice, garlic, oregano, salt, pepper and olive oil until completely combined. (You could also use a jar with a tight-fitting lid and shake the dressing.)
- Tightly cover and refrigerate until ready to use. Bring to room temperature before tossing into the salad. (This makes about ⅓ cup dressing.)
- FOR THE SALAD:
- In a large salad bowl, toss together the lettuce, olives, onions, tomatoes, peppers and cucumber. (I prepare the salad ahead to this point, (layer the ingredients and do not toss) cover with damp paper towels and refrigerate.)
- When ready to serve, toss the avocado, Feta cheese and dressing into the salad until the lettuce is just coated.
- Sprinkle with a small amount of Feta cheese for garnish.
Leave a Reply