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KN, p. 242 “The Kerrians’ Greek Salad”

 

It’s summer. It’s hot. It’s time for salads.  🙂

 

There are many delicious Greek dishes, but a Greek salad can be tossed together easily and in our house, it’s a tasty partner to sandwiches. Make the salad big enough, with a lot of feta cheese on top, and it could be a meal all on its own as the temperature climbs above 90 degrees.

 

"The Kerrians' Greek Salad"
Author: 
Recipe type: Greek
Cuisine: Salad
Prep time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 5 oz. bag of mixed greens or baby spinach
  • 2-3 medium tomatoes, diced, about 1.5 cups
  • 1 medium cucumber, peeled, diced, about 1.5 cups
  • 1 cup sliced black olives, drained
  • 4 oz. tomato-basil (or plain) feta cheese, crumbled
  • 3/4 cups olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 tsp. oregano flakes
  • 1/2 tsp. basil leaves
  • 1/2 tsp. lemon juice
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1/8 tsp. garlic powder
Instructions
  1. Place greens, diced tomato, diced cucumber, sliced olives, and feta cheese into large serving bowl.
  2. Combine olive oil, red wine vinegar, oregano, basil, lemon juice, sea salt, black pepper, and garlic powder in a separate bowl and whisk until well blended.
  3. Pour dressing over salad and toss to coat evenly.

Serve with a frosty beverage and enjoy!

 

 

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