Chilled Greek Salad (Version with Romaine Lettuce)
Serving Size, Ingredients and Equipment:
We like this version because of the way the crunch of the romaine lettuce is separated from the sauce and the other ingredients. The last bites of the salad should have the most flavor, but the first bites taste crisp and fresh.
For each portion:
- 3 handfulls of shredded romaine lettuce, chilled or placed in iced water
For each portion:
- 3 handfulls of shredded romaine lettuce, chilled or placed in iced water
- 1 large ripe tomato, chilled and cut into wedges about 1 inch wide
- 10 rings sliced off a red onion
- a few ounces of crumbled feta cheese
- a good handfull of chilled kalamata olives
- 1 tablespoon squeezed lemon juice
- 1 tablespoon chilled olive oil
- a pinch of dried oregano
- coarse sea salt and pepper to taste
Cooking Instructions and Methods:
Special equipment: use chilled salad plates fresh out of the fridge to make this a great chilled summer salad.
Combine the tomato, onion and olives in a large salad bowl. Add the lemon juice, olive oil and oregano and toss. Salt and pepper to taste.
Plate the shredded lettuce onto a chilled plate, forming a solid basis, then top with the mixed ingredients. Drizzle any remaining sauce into the center of the salad and serve.
Combine the tomato, onion and olives in a large salad bowl. Add the lemon juice, olive oil and oregano and toss. Salt and pepper to taste.
Plate the shredded lettuce onto a chilled plate, forming a solid basis, then top with the mixed ingredients. Drizzle any remaining sauce into the center of the salad and serve.
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