Saturday, July 2, 2011

Made this...

(She posted this photo on Facebook, but I can't figure out how to get it on here in a larger size.)
Farmstand Greek Salad from Food to Live By again for the doins' at Sarah's last night. It's relatively easy and everyone likes it.

3 romaine hearts
1 small regular cucumber, peeled, seeded, and cut into ½-inch dice
½ small red onion, very thinly sliced
15 cherry tomatoes, cut in half, or 2 large tomatoes, cut into ½-inch dice
2 tablespoons capers, rinsed
30 kalamata olives, pitted
About 1/3 cup Red Wine Vinaigrette
3 ounces feta cheese, grated or crumbled (about 2/3 cup)
1 red bell pepper, roasted and cut into 1-inch strips, for garnish (I use jarred roasted red peppers)


1. Remove the cores from the romaine hearts. Carefully rinse the leaves under gently running cold water, drain them well, and spin them dry. Cut the leaves crosswise into 1-inch strips.

2. Just before you plan to serve the salad, place the romaine in a large salad bowl. Add the cucumber, onion, tomatoes, capers, and olives and toss to combine. Add about one-half of the vinaigrette. Toss to lightly coat the leaves, then taste them to see if more vinaigrette is needed.

3. Transfer the salad to a platter or individual salad plates. Sprinkle the feta cheese on top and garnish with some of the bell pepper strips. Serve immediately.

Red Wine Vinaigrette


1 small clove garlic, finely minced
1 teaspoon finely minced shallot
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of sugar
¼ cup red wine vinegar
2/3 cup extra virgin olive oil


Place all the ingredients in a glass jar and seal the lid tightly. Shake the jar vigorously to combine. The vinaigrette can be refrigerated, covered, for up to 1 month. Let it return to room temperature before using.


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