This post is sponsored by OXO.
Raise your hand if you’re all set for warm weather condition and rejuvenating green salads! I might have beat the gun on spring and summertime veggies here, however I simply could not wait any longer. It seems like spring here in Kansas City today and I’m commemorating with Greek salad.
This sliced Greek salad is crisp, fresh and overruning with vibrant Greek tastes. You’ll see romaine lettuce, tomato, cucumber, bell pepper, Kalamata olives and feta cheese in my bowl. I went with cherry tomatoes, because they’re tasty no matter what season.
Integrated with crisp lettuce and an easy homemade Greek vinaigrette, you have a huge, alluring Greek salad.
Here’s my technique to making the very best Greek salad: I slice the active ingredients little. That method, you get optimal fresh taste in every bite.
Genuine Greek salads typically do not consist of greens. Greek salads at dining establishments in the U.S. normally consist of uncomfortable and disruptive pieces of unfortunate iceberg lettuce. This sliced variation with fresh romaine is my favorite of them all!
I made this salad with the assistance of my partner OXO’s useful kitchen area tools, including their salad spinner (which I often advise to buddies), cutting board (love the grooved edges to capture liquid and the anti-slip edges), and their big, tough 4.5-quart glass bowl.
This salad is an extension of my “huge salad difficulty,” in which I make a huge salad at the start of the week and shop the dressing independently so I can delight in fresh salad all week long.
I discover that when I have a tasty crisp salad in the refrigerator, all set to go, I grab salad rather of tortilla chips. I actually do.
Greek Salad Dish Notes
You can serve this Greek salad with any Mediterranean meal that requires a rejuvenating side salad. It would likewise go terrific with vegetable pizza, pita sandwiches and lentil soup.
For additional protein, you can top it with crispy baked falafel or include prepared chickpeas or lentils. This salad evacuates perfectly for lunch. Simply keep the dressing independently up until you’re all set to serve.
As constantly, please let me understand how you like this dish in the remarks. I’m eagerly anticipating hearing what you combine it with.
Searching For more “huge salads”? Here you go!
- Italian Chopped Salad
- Colorful Chopped Salad with Carrot Ginger Dressing
- Mexican Green Salad with Jalapeño-Cilantro Dressing
- Fattoush Salad with Mint Dressing
Sliced Greek Salad
- Preparation Time: thirty minutes
- Prepare Time: 0 minutes
- Overall Time: thirty minutes
- Yield: 8 side salads 1 x
- Classification: Salad
- Approach: By hand
- Food: Greek
This Greek salad dish is the very best! It includes sliced romaine lettuce and vibrant garden veggies, plus alluring olives, feta cheese, and an easy Greek vinaigrette. Dish yields 6 to 8 side portions or 3 to 4 meal-sized portions (that’s a great deal of salad!). If you keep the salad independently from the vinaigrette, it will keep well for as much as 4 days.
- 10 ounces sliced romaine lettuce * (about 2 medium or 3 little heads, sliced)
- 1 pint cherry tomatoes, quartered
- 1 medium cucumber (about 8 ounces), seeded and sliced
- 1 yellow or orange bell pepper
- 1/2 medium red onion, sliced (about 1 cup)
- 1/2 cup sliced fresh parsley
- 1/2 cup pitted and cut in half Kalamata olives
- 6 ounces feta cheese, sliced into 1/4″ cubes (about 1 1/4 cups)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red white wine vinegar
- 2 medium cloves garlic, pushed or minced
- 1 teaspoon dried oregano
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt, more to taste
- Newly ground black pepper, to taste
- Pinch of red pepper flakes, for heat (optional)
- In a big serving bowl, integrate the sliced lettuce, tomatoes, cucumber, pepper, onion, parsley, olives and feta. Toss the active ingredients together and reserved.
- To prepare the vinaigrette, integrate all of the active ingredients in a liquid measuring cup and blend up until mixed. Taste, and include more vinegar if you ‘d like a more tasty dressing, or more honey for a more tame dressing.
- If you’ll be serving all of the salad simultaneously, proceed and drizzle adequate wearing to gently coat the salad and toss to integrate. I choose to keep the salad and dressing independently so I can delight in salad for a couple of days. Blend the dressing once again prior to sprinkling (if the olive oil strengthens a bit in the fridge, do not stress, that’s regular simply let it heat up for about 5 minutes at space temperature level or microwave for 10 to 20 seconds).
* Romaine note: If you wish to make this salad in a rush, simply purchase 2 bags (5 ounces each) of sliced romaine, and slice it into even smaller sized, bite-sized pieces.
Make it dairy complimentary: Leave out the feta cheese! To offset feta’s salted punch, you may wish to include some additional olives or some sliced pepperoncini peppers.
Make it vegan: Leave out the feta (see notes above). To make the dressing vegan, usage maple syrup rather of honey (or avoid the sweetener entirely).
Modification it up: To make this salad more of a total meal, include chickpeas (1 can, rinsed and drained pipes, or 1 1/2 cups prepared chickpeas).
▸ Nutrition Details
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This post was developed in collaboration with OXO and I got payment for my involvement. Viewpoints are my own, constantly. Thank you for supporting the sponsors who support C+K!
Check Out Complete Post https://cookieandkate.com/chopped-greek-salad-recipe/ .