Hey, Foodies! Happy Friday!
I don’t know about you, but I love a good salad, especially a Greek salad. That said, with the number of lettuce recalls over the last few years, I’ve started making most of my salads without lettuce. And while I’ve learned to be rather creative, peeling zucchinis into ‘lettuce’ strips and shaving fennel, Greek salad seems to lend itself naturally to a lettuce free version. Besides that, this recipes is incredibly quick and easy!
This recipe serves makes 2 servings.
Ingredients (for the salad):
1 ripe tomato
1 small red onion
sliced Kalamata olives
optional: caper berries
Ingredients (for the dressing):
1/8 cup (1/2) lemon
1/8 cup olive oil
1-2 tablespoons red wine vinegar
1-2 teaspoons dried oregano
1-2 teaspoons sugar
1-2 cloves garlic
salt and pepper (or Nature’s Seasoning) to taste
For the salad, chop the tomato, cucumber, and onion. Mix in a bowl with sliced Kalamata olives and drained capers. Top with feta cheese and the optional caper berries.
For the dressing, everything is to taste. Some like a sharper flavor, some a milder, so you do you!
Juice half a large lemon in a measuring cup (you should get about 1/8 cup lemon juice). I juice the lemon first because it makes removing the lemon seeds easy.
Add olive oil, red wine vinegar, dried oregano, pressed garlic and salt and pepper or Nature’s Seasoning to taste. Stir ingredients together with a fork.
The sugar helps curb the acidic nature of the lemon and vinegar, balancing the flavor nicely, but a little goes a long way. It’s easier to add more than take it out, so start sparingly, stirring and tasting as you go until you get the balance you want.
Dress the salad, and viola, it’s as easy as that. A delicious salad and home made dressing in less than 10 minutes!
As always, if you try it, please let me know how you liked it!