Sunday, April 6, 2008

Greek Salad

We made this salad for dinner last night. I really liked the salad but I think it was missing the lemon flavor that I associate with Greek food. I didn't have any kalmata olives in the pantry so I used just regular black olives. We ate this as a main dish as is but I think adding some lemon chicken to the salad would make a great addition. The flavors were great without being overpowering.

1 1/4 cups crumbled feta cheese
3 tablespoons plain whole-milk yogurt
1 teaspoon dried oregano
1 garlic clove , minced
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1/2 red onion , sliced thin
1 cucumber , peeled, halved lengthwise, seeded, and sliced thin
1 pint cherry tomatoes , halved
3/4 cup pitted kalmata olives
2 romaine hearts , torn into bite-sized pieces (about 8 cups)
1. Process 1/4 cup feta, yogurt, oregano, garlic, vinegar, and oil in blender until smooth, about 30 seconds. Combine dressing and onion in large bowl and let sit 20 minutes.
2. Add remaining feta, cucumber, tomatoes, olives, and romaine to bowl with dressing mixture and toss to combine. Season with salt and pepper. Serve.

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