Recipess

PRINT Print
x

Share

Jun 27, 2009
Add to Bookmark


Chopped Greek Salad

By: Melanie Jimenez


Chopped Greek Salad

Goes well with Lamb Kebabs and Oven-Roasted Potatoes


Serves 6 to 8 Prep Time 30 minutes

 

For the dressing
salt to taste
6 tablespoons red wine vinegar
1 1/2 teaspoon dried oregano
1/2 cup extra-virgin olive oil

2 heads medium-sized romaine lettuce, washed and chopped into 1-inch pieces
10 medium-sized tomatoes, seeded and diced
1 large cucumber, seeded and diced
2 small red onions, diced
1/4 cup pitted kalamata olives, halved (or substitute black olives in brine)
1/4 cup crumbled feta cheese

 

1  In a small bowl, dissolve the salt with the red wine vinegar. Add dried oregano and whisk in the extra-virgin olive oil. You can make the dressing a day ahead (just place it in a sealed plastic container in the fridge and shake well before using).

2  Toss all of the salad ingredients with the dressing. Top with crumbled feta cheese.

Tip: Pressed for time? Place half the amount of dressing at the bottom of a large serving bowl. Add all the chopped vegetables and cover with plastic wrap. Store in the refrigerator while you cook the kebabs and the potatoes. When ready to serve, remove the plastic wrap and using two large salad servers, toss the chopped veggies with the dressing. Top with crumbled feta cheese.

 

Photography by Ocs Alvarez | Food Styling by Melanie Jimenez | Prop Styling by Gwyn Guanzon




You may also like these Recipes

 

PRINT Print
x

Share


COMMENTS
Username
Email Address
Website
Comment
 
 
NOTE: Yummy.ph is a CLEAN ZONE. Editors reserve the right to delete obscene comments.
Filter comments by:
  • Be the first one to comment...
Filter comments by:
 

Poll

Which dessert do you always go for?




VIEW RESULT»
PREVIOUS POLLS
YUMMY'S OCTOBER 2014 Issue

Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!