by Karin Calloway
Greek salads are pizzeria standards. Garnished with black Greek olives and pepperoncini peppers, tossed in tangy vinaigrette and sprinkled with feta cheese, they offer a delicious combination of flavors and textures – crisp, cool, salty and tart.
This Great Greek Salad also includes those flavors and textures but the usual sprinkling of feta is omitted since I like to serve the salad accompanied by Baked Marinated Feta on Croutons (see recipe on this site). However, if you’re not serving the baked feta, a sprinkling of feta cheese added to the salad would be delicious.
The salad is tossed with a tangy lemon-herb vinaigrette and is garnished with Greek olives along with diced tomatoes, cucumber and avocado.
Place the lettuce in a salad bowl. Add olives, avocados, diced tomatoes and cucumber. Pour some of the dressing over salad and toss to coat.
Makes 8 servings.
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Soups and Salads
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