Greek Romaine

By lapadia
June 23, 2011
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Author Notes: 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

Serves: 2

  • 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
  1. 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.
  2. Pita Bread:
  3. Tzatziki:

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