Greek Salad Ingredients:
1 head Romaine Lettuce, Chopped
3 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
1/2 whole Red Onion, Sliced Very Thin
30 whole Pitted Kalamata Olives, Cut In Half Lengthwise
6 ounces, weight Crumbled Feta Cheese
Fresh Parsley, Roughly Chopped
Dressing Ingredients:
1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar (more To Taste)
1 teaspoon of Dijon Mustard-Grey Poupon
1 clove Garlic, Minced
6 whole Kalamata Olives (extra), Chopped Fine
1/4 teaspoon Salt
Freshly Ground Black Pepper
1 whole Lemon, For Squeezing
Add chopped lettuce, tomato wedges, cucumber chunks,
onion slices, halved Kalamata olives, half the feta, and parsley to a
large bowl.
Combine olive oil, vinegar, sugar, mustard, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Combine olive oil, vinegar, sugar, mustard, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a little sugar.)
Pour dressing over salad ingredients, then add salt and
pepper. Toss with tongs or clean hands. Just before serving, top with
additional feta and squeeze a little lemon juice over the top.
Source: The Pioneer Woman
No comments:
Post a Comment