When winter crop lettuces are plentiful and vegetables are shipped in from too far away to enjoy, try this wonderful Greek salad as an entree with a hearty bread.
Dressing:
2 tablespoons fresh lemon juice
1 teaspoon red wine vinegar
6 Tbsp extra virgin olive oil
1-2 large fresh garlic cloves, finely chopped
1 teaspoon fresh oregano, or 1/2 tsp. dried oregano
1 tablespoon dill weed
6 Tbsp extra virgin olive oil
1-2 large fresh garlic cloves, finely chopped
1 teaspoon fresh oregano, or 1/2 tsp. dried oregano
1 tablespoon dill weed
Salt, to taste
For the Salad:
Romaine lettuce, very fresh
Kalamata olives, pitted (this may be an acquired taste, so if kids don’t like them, just use canned black olives)
Red onion, thinly sliced
Tomatoes, sliced, or Cherry tomatoes, halved
1 Cucumber, sliced
1/2 cup Feta cheese, cubed or crumbled
Optional: Capers, Green bell pepper
Wash and dry the lettuce and toss with the dressing. Then sprinkle the other ingredients over it, lifting a little to mix them in. Serve immediately.
