Again, this is an iconic Mediterranean dish that I would be remiss not to include. As with the hummus, it is very highly customizable and you may make as many substitutions as you like. For me, the non-negotiable aspects of a good Greek salad are an oil-based dressing, Kalamata olives, pepperoncini peppers, and feta cheese. For the dressing, Romano or Parmesan work best.
YIELD: 1 serving
The Dressing Stuff:
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon grated cheese
¼ cup lemon juice
1 cup extra virgin olive oil
The Salad Stuff:
½ head of romaine lettuce, torn or sliced into 1-inch chunks
2 pickled pepperoncini peppers
1 slice tomato
½ English cucumber, sliced
½ small green pepper, sliced
¼ small red onion, sliced
¾ cup Kalamata olives
¾ cup crumbled feta cheese
What to Do for Dressing:
Combine all ingredients in a mason jar. Shake like crazy.
What to Do for Salad:
Combine all ingredients in a large bowl. Liberally cover with dressing. Eat like crazy.