I’m bringing this post out of semi-retirement. This recipe is just too good not to share again.
My mother-in-law gave me this recipe for Greek Salad years ago and it’s still one of our favorite summer salads. I made it a couple of nights ago and then spent the next few days fighting off the grazers in my home who wanted to snack on it. The flavors are strong and the veggies are crunchy. During the hottest days of summer, this salad is good enough to serve as a stand-alone for dinner.
- 1 head Romaine lettuce OR 6 c. washed spinach (when I use the leftovers of this salad to make sauce for my Greek pizza, I make sure I use spinach)
- 1 cucumber, sliced
- 2 ripe Roma tomatoes, cut in wedges
- 1 sweet red onion, thinly sliced
- 1 small green pepper, cut in thin rings (I also use yellow or red bell peppers in this salad for the additional color.)
- 1 c. crumbled feta cheese
Wash lettuce well and pat dry. Tear leaves into bite-sized pieces and combine with the rest of the vegetables in a large salad bowl.
- 1/2 c. olive oil
- 3 T. white wine vinegar
- 1 clove garlic, pressed
- 1 T. chopped fresh parsley
- 1 t. dried basil
- 1/4 t. salt
- 1/4 t. pepper
- 1 chopped hardboiled egg
Place all the dressing ingredients except egg in jar and shake vigorously to blend. Add egg and shake again.
Drizzle dressing over the vegetables in the salad bowl and toss.
I really like to use the leftovers of this salad the next day on sandwiches. Delicious! Even when the lettuce gets a little soggy from the dressing, and it WILL get soggy, it’s still a very tasty addition to the sandwiches.