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Greek Salad

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Time: 15 minutes

Serves: 8

Inspired by: I’ve always loved the ingredients in a Greek salad – in any way, shape or form as long as there is not raw onion (which is fairly common). I especially love it with a lot of crunch (romaine, cucumber, bell peppers),  large chunks of tomato, feta. I also often simplify the dressing to just olive oil, lemon juice, salt and pepper.

Salad Ingredients:

  • Romaine lettuce chopped into easier to eat strips (6-8 large handfuls)
  • 1/2 bunch Italian flat leafed parsley – de-stemmed – just keep the leaves
  • Additional greens (optional – I prefer to add more green)
  • Organic on the vine or cherry tomatoes – chopped into chunks and lightly salted and peppered
  • 1/2 English cucumber, or Persian cucumber, sliced lengthwise and then sliced and lightly salted
  • A few slices of petite bell peppers (optional)
  • 4 oz of feta cheese in 1/2 inch chunks

Dressing Ingredients:

  • ½ cup extra virgin olive oil
  • 1 clove crushed garlic
  • ¼ cup white wine vinegar
  • 2 tablespoons lemon juice
  • ½ teaspoon tarragon (optional)


  • Mix the salad dressing ingredients in a shaker.
  • Toss the romaine and parsley in a large salad bowl with about half of the dressing – enough to coat the leaves well.
  • Add the rest of the salad ingredients and toss lightly/carefully – adding additional dressing if needed.

Notes: I love this with curry chicken kabobs or with grilled or blackened salmonblackened chicken, or spicy grilled shrimp.

Wine Suggestions: the vinegar in the dressing often makes wine pairing difficult for salads. Champagne is a great way to go as a first course with a salad, or go with another high-acid white wine such as a White Burgundy. If you serve this as a side dish with spicy chicken or fish, check out those recipes for additional pairing suggestions.

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