My Big Fat Greek Salad ( with fresh herb vinaigrette)

September 11, 2012

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

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)
In This Recipe


For the vinaigrette

  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. 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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