A favorite, simple to make salad of mine is a platter of romaine, ripe tomatoes, cucumber, feta and kalamata olives with an oregano vinaigrette. Serve with fresh pita, extra vinaigrette and/or tzatziki for dipping. 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
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
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
In This Recipe
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.