AEGEAN SALAD
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 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
Instructions
  1. FOR THE DRESSING:
  2. 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.)
  3. Tightly cover and refrigerate until ready to use. Bring to room temperature before tossing into the salad. (This makes about ⅓ cup dressing.)
  4. FOR THE SALAD:
  5. 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.)
  6. When ready to serve, toss the avocado, Feta cheese and dressing into the salad until the lettuce is just coated.
  7. Sprinkle with a small amount of Feta cheese for garnish.
Recipe by Best of BS at http://bestofbs.com/aegean-salad/