Have you heard me whining (sorry) lately about being buried in CSA vegetables? Well, I still feel a little deer-in-the-headlights at the moment (have I mentioned I do two CSAs?). But I made a nice dent in the supplies today. I made a Greek Salad.
Topped with an an olive oil and lemon dressing and an array of fresh veggies–tomatoes, cucumbers, red onions, peppers (okay those came from the freezer, this is Wisconsin), it’s a perfect mid-summer salad. Yes, I told my husband he could count two vegetables out of this!
I grew up in the era of iceberg lettuce salads and bottled dressings and one of my first tastes of REAL salad was a Greek Salad at a local ethnic restaurant. Add some dense bread topped with cultured butter and an entrée that involves grape leaves and I was in heaven.
Now usually my “Greek Salads” are much simpler—toss some feta and a vinaigrette made with lemon juice over some lettuce and call it a day. But that’s one of the things that is so great about a CSA—it guilts you into, err… inspires you to do more.
This salad can work as a side salad or even as an entree. Looking for a little more protein? Add some tofu or chicken breast marinated in olive oil, lemon and oregano, then grilled. Mmmm!
I did one thing a little different for my version of this salad—I used roasted red peppers instead of fresh. Partly that was convenience, since my peppers had been frozen, but it’s also a matter of taste, so feel free to use whatever you prefer. Me, I’d almost put roasted red peppers in ice cream. Hey everyone is doing avocado ice cream now…
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- juice from 1 lemon, about 2-3 tablespoons
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil (Greek if you have it)
- 6 cups of lettuce, torn into bite-sized pieces
- 1/4 cup pitted kalamata or black olives
- 4 ounces cubed Feta cheese (dairy or vegan)
- 1 cucumber, seeded and cut in 1/2 inch chunks
- 1 tomato, diced
- 3-4 red scallions or 1/2 red onion, sliced thinly
- 1 red pepper, trimmed, seeded, and diced
- In a small bowl, whisk together the dressing ingredients. Refrigerate until needed.
- When ready to serve: In a large bowl lightly toss the lettuce with the dressing. Arrange the olives, cheese, cucumber, tomatoes, onion, and peppers over the top of the greens.
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