My Big Fat Greek Salad ( with fresh herb vinaigrette)

By • September 11, 2012 • 0 Comments

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Author Notes: A few weeks ago I posted a recipe for Fresh Herb Vinaigrette for My Big Fat Greek Salad and so I thought maybe someone might like to know what my "go to" Greek salad is. This one is wonderful with the vinaigrette which I've re-posted here.inpatskitchen

Makes 2 large servings

For the vinaigrette

  • 1/2 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 cloves garlic
  • 4 large basil leaves, torn
  • 2 tablespoons fresh oregano
  • 1 teaspoon granulated sugar
  • 1 teaspoon anchovy paste
  • 2 tablespoons crumbled feta cheese
  1. Place all ingredients in a mini food processor and process until almost smooth. (The feta may not all smooth out and you'll see little flecks of the herbs)

For the salad

  • 1 large romaine lettuce heart, chopped
  • 1/2 of an English cucumber sliced into thin rounds (don't peel)
  • 1 medium tomato cut into wedges
  • 1/2 cup thinly sliced red onion
  • 10 to 12 pitted kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 small roasted beets, sliced into rounds
  • Anchovy fillets for passing at the table (optional)
  1. Toss all but the beets and anchovies in a salad bowl. Strategically place the beet slices here and there in the salad. Plate each salad, add an anchovy or two if you like and dress with the vinaigrette. OPA!!
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