Greek Romaine

By lapadia • June 23, 2011 • 4 Comments

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Author Notes: My favorite, a platter of romaine with ripe tomatoes, cucumber, feta, kalamata olives and oregano seasoned vinaigrette. Serve with fresh pita, extra vinaigrette and/or tzatziki for dipping (recipe links below). These ingredients travel well, keep them cooled and upon arrival to your destination arrange on a platter. Pair up with a favorite bottle of wine, perfect summer picnic fare. *Recipe was inspired by a drbab’s Horiatiki Salad, found onsite. - lapadia

Serves 2

VINAIGRETTE
1/4 cup red wine vinegar
1-1/2 tablespoon agave nectar
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup good olive oil
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SALAD
Crisp romaine lettuce enough for 2
1 large tomato, seeded and cut into approximately 2″ pieces
1 large cucumber, seeded, peeled and cut into chunks that are roughly the same size as the tomatoes
Red onion halved, thinly sliced (opt)
8 kalamata olives, pitted
2 ounces feta cheese, cut into cubes about the same size as the tomatoes and cucumbers
1 tablespoon parsley rough chopped (flat leaf or curly)
Salt and Pepper to taste

Arrange the salad ingredients on a platter. Whisk the vinaigrette ingredients together. Drizzle over the salad. Pour extra dressing into a bowl so you can dip your pita into it.
Pita Bread: http://www.food52.com/recipes/5053_pita_bread
Tzatziki: http://www.food52.com/recipes/8961_tzatziki