Greek Salad

I have been slowly spinning out the recipes from the Greek dinner we hosted, now some 3 weeks ago.  It is hard to call a salad a recipe sometimes but no meal for my wife would be complete without a salad, and especially, a Greek meal.  I have always enjoyed a salad and wanted to have it a part of a meal for health reasons.  I would say, though, if there is one area where I have gained a lot of appreciation for, it is in salads.  Salads can really please the senses.  Beyond the taste, salads offer the best opportunity to add color.  Vegetables come in so many colors.  So I love creating complementary colors in my salads.  I think about the color as I walk through the vegetable aisle of the grocery store more than the actual ingredients.  That works for salads because, intuitively, the different color vegetables all go together.  This Greek Salad does not have the most variety of colors but it has a number of textures – from the lettuce, to the cucumbers, to the tomatoes.

Ingredients:

• 2 heads romaine lettuce, chopped
• 1/4 red onion, sliced
• 1 large cucumber, diced
• 1 hot house tomato, diced
• 1/4 crumbled feta cheese
• 1/8 cup red wine vinegar
• 1 cup olive oil
• 1 tsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp each salt & pepper
• 1 tbsp oregano

 

Directions:

Begin by making the dressing.  Combine the olive oil, mustard, garlic, salt, pepper & oregano in a mixing jar and set aside.  In a big mixing bowl, simply take all the vegetables and toss gently in the bowl.  Pour the dressing on the salad and finish by topping with the feta cheese.

Serve and enjoy!