Make Natalie Morales' family-friendly steak, coconut rice for dinner
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Greek salad is great year round, but I especially love eating it in spring. The fresh herbs, briny feta, zesty lemon and crunchy veggies give it a fresh and clean flavor that compliments the warming weather perfectly.
Technique tip: No real technique needed, just a lot of good fresh herbs and ingredients for the salad. Also, don't add the dressing until the last few minutes so you can keep maximum crunchiness.
Swap option: You can add or subtract any ingredient you don't love. Not an olive fan? Leave them out.
Ingredients
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, finely minced
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried
- 1 teaspoon minced fresh dill or 1/4 teaspoon dried
- 1 tablespoon finely crumbled feta cheese
- 1 tablespoon minced Kalamata olives
- Salt and freshly ground black pepper
Salad
- 4 large ripe heirloom or plum tomatoes, cored and chopped into chunks
- 1 medium head romaine lettuce, cut into bite-size pieces
- 1 medium cucumber, peeled, seeded and chopped into chunks
- 1 green bell pepper, chopped into chunks
- 1/2 red onion, very thinly sliced
- 1/2 cup coarsely chopped Kalamata or black olives
- 1/2 cup crumbled feta cheese
Preparation
For the dressing:
In a small bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano and dill. Stir in the feta and olives and season with salt and black pepper. Set aside and only dress the salad right before serving.
For the salad:
In a large salad bowl, toss together the tomatoes, romaine, cucumber, bell pepper, onion and olives. When ready to serve, top with the feta cheese, drizzle in the dressing and toss well.
Excerpted from At Home with Natalie: Simple Recipes for Healthy Living from My Family's Kitchen to Yours © 2018 by Natalie Morales. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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