I started to begin this post by saying that Greek Salads were my favorite, but then I paused. Wait. What about Cobb Salads? And wait, what about Caesar? And, don’t forget Waldorf!
So, okay, I maybe don’t have a favorite salad. I have a list of favorites, one that grows and changes depending on what salad I am forking into my mouth at the moment. At this moment, it is a Greek Salad, and it is my favorite.
Even though you really don’t need a recipe for Greek Salad, I found one in Everyday Food: Great Food Fastbecause I can always count on Martha for a good salad. We had this for dinner one night last week, and I realized that if I always kept these ingredients in the fridge (and I almost always do), I could easily have this salad on the table in 20 minutes, anytime I felt like it.
- 3 tablespoons olive oil
- 3 tablespoons red-wine vinegar
- 1 teaspoon minced garlic
- sea salt and fresh ground black pepper
- 1 head romaine lettuce, cut into bite size pieces
- 1 pint cherry tomatoes, halved
- 1 1/2 cups crumbled feta cheese
- 1/2 medium red onion, thinly sliced (omitted because I don’t like raw onions)
- 1 large cucumber, peeled, halved, and thinly sliced
- 1/2 cup kalamata olives, pitted (I used more because one can’t have too many olives)
In a large bowl, whisk together the oil, vinegar, garlic and salt and pepper. Add the remaining ingredients and toss.
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.
This will be my entry for Foodie Friday at Designs by Gollum!