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Greek Salad

March 30, 2010

Well Mother Nature was apparently just teasing us about the arrival of spring.  The few sunny days we’ve lately enjoyed have been bullied away by the persistent cold and rain.  While the rainfall this season has provided great relief from the previously dry winters, I’ve also missed my friend, the Sun.  I think this is why I have been craving a light, fresh, simple meal lately.

There’s nothing unique at all about this salad–it’s classic in its simplicity.  All it requires is the use of fresh ingredients.  I’ll warn you, though, that I’ve never been very good at measuring ingredients–I eyeball everything, tasting and adding as I go.  One of the reasons I started this blog was to cure myself of this shortcoming but, well, I’m not quite there yet.

Greek Salad

  • 1 head romaine lettuce, chopped
  • Handful cherry tomatoes
  • 1/3 – 2/3 cup chopped red onion
  • 1 cup chopped English cucumber
  • 1/3 cup pitted kalamata olives
  • Feta cheese (I have a favorite French feta that I use)
  • Juice of one lemon
  • 3 – 4 Tbsp olive oil
  • 1 clove minced garlic
  • Salt and pepper to taste

For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a salad bowl.  Adjust the quantities I use here to suit your taste; I tend to prefer a more lemony, rather than an oily, dressing.  Next, I add the remaining ingredients to the dressing except for the lettuce.  I allow this to sit for a few minutes so the flavors marinate, marrying the salty, sweet, and tart flavors of the individual components.  Add the lettuce and toss the salad just before serving.

This will serve two for a light main course and four as a starter.

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