This is a great side salad with dinner alongside Chicken Souvlaki and Saffron Rice. Or have it for lunch on it’s own or with leftover Chicken Souvlaki on top to make it heartier. If you can withstand dairy, creamy feta is a lovely topper. The great thing about a salad like this is that you can make it for a crowd, guessing on quantities – after all, it’s just vegetables.
Some salads sit idly by, but I find every last bit of this salad always gets eaten.
Prep time: 5 minutes
Total time: 10 minutes
Yield: 1 serving
2 c. sliced romaine lettuce, thoroughly washed
3 slices of red pepper, halved (omit for nightshade allergies)
5 slices of carrot, cut on a diagonal and halved
5 slices of cucumber, cut on a diagonal and halved
4 Kalamata olives, halved on a diagonal
Greek Vinaigrette (recipe below)
- Place all ingredients onto plate and drizzle with Greek Vinaigrette.
1/4 c. olive oil
1/4 c. grapeseed oil
1/4 c. red wine vinegar
1/4 c. fresh lemon juice (juice of 1 lemon)
1 T fresh oregano (preferably Greek oregano)
1 clove garlic, sliced in quarters
1/4 tsp. salt
liberal grinding of freshly ground pepper
- Place all ingredients into mini food processor or into blender bowl and blend until smooth – about 20 seconds. Serve atop a Greek Salad or any mixed greens.