food and family in salt lake city

Greek Salad

Got some of these?

Well, I seem to have a ton lately. So I searched and found a tasty recipe to use ’em up. Enjoy!

Greek Salad

(adapted from The Pioneer Woman)

  • 1 head Romaine Lettuce, Chopped
  • 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
  • 1 1/2 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
  • 1/4 whole Red Onion, chopped
  • 4 ounces, weight Crumbled Feta Cheese
  • 1/3 cup Fresh Parsley, Roughly Chopped
  • ¼ cups Olive Oil
  • 2 Tablespoons Red Wine Vinegar
  • 1 teaspoon Sugar (more To Taste)
  • 1 clove Garlic, Minced
  • ¼ teaspoons Salt
  • Freshly Ground Black Pepper
  • 1 whole Lemon, For Squeezing

Preparation Instructions

Add chopped lettuce, tomato wedges, cucumber chunks, chopped onion, half the feta, and parsley to a large bowl.

Combine olive oil, vinegar, sugar, garlic, salt, and pepper in a bowl. Whisk together until combined. Taste and adjust seasonings.

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

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