Sunday, April 15, 2012
Chopped Greek Salad
Everyday Food, April 2010
Husband-Tested in Alice’s Kitchen
This is one beautiful salad. It’s addictive too. Serve it alone for a light lunch or with grilled chicken, pork or steak for a special dinner with friends.
3 Tablespoons fresh lemon juice
3 Tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cups coarsely chopped romaine lettuce
1 cup grape tomatoes, halved
1 medium cucumber, peeled, seeded, and diced large
1 small green bell pepper, diced large (I used a mixture of red, orange & yellow peppers.)
1 small red onion, diced medium
½ cup pitted Kalamata olives, roughly chopped
3 ounces feta, diced medium
In a large bowl, whisk together lemon juice and oil. Season with salt and pepper. Add lettuce, tomatoes, cucumber, bell pepper, red onion (if using), and olives and toss well to combine. Gently fold in feta.