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The Best Greek Salad

When I was in Las Vegas a couple of weeks ago, lounging in a cabana by the pool (yeah, my job has it’s perks) I had the most delicious Greek salad. I’m a big fan of Greek salad. It’s always been my favorite and when I was fighting candida a few years ago I ate Greek salad religiously. I came back from Vegas and decided to try to add more veggies to try to create the delicious one I ate there and voila, I created the best greek salad ever! I’ve made this four times in the past week–it’s very, very good!

The BEST Greek Saladphoto (45)

Combine in a large bowl:

1 head Romaine lettuce or 3-4 cups salad greens of your choice
10-12 cherry tomatoes
1/4 cup red onion sliced into thin strips or rings
1/2 cup cucumber slices
8-10 Kalamata olives, halved
1/2 cup quartered artichoke hearts
1/4 – 1/2 cup roasted red pepper slices
1/2 cup feta cheese crumbles

3 Tbsp extra virgin olive oil
3 Tbsp lemon juice
1 clove garlic, minced or crushed
1 tsp. lemon pepper
1/2 tsp. salt
1/2 tsp. dried basil
1/2 tsp. dried oregano

Whisk the dressing ingredients together until well blended, then pour over salad and toss to combine.

All the salad ingredients are estimates. I rarely measure but instead just chop as much stuff as I want in my salad.

I buy this brand of roasted red peppers in a jar and slice into strips. One jar will last for 4-6 salads depending on how much you use. I also buy artichokes in a can. One can will last me for a few salads.

You may not need all of the salad dressing. I pour slowly then toss before deciding if I need all of it. If you end up with extra, save it in the refrigerator. The olive oil will harden in fridge and you’ll have to warm it up to room temp or zap for a few seconds in the microwave before your next use. Or just adjust the ingredients and make less.

I like yellow cherry tomatoes in this salad. They don’t taste different but I like the color they add! {Eat the rainbow!}



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