I’m not reinventing the wheel with this recipe, it’s my spin on a Greek salad. Nonetheless, I’ve been making it non-stop and it’s too good not to share. It takes advantage of summers gorgeous ripe tomatoes and crisp cucumbers.
I’ve been having a difficult time finding romaine at the farmers market, so I’ve been using green and red leaf lettuce. I prefer to use lettuce I can find at the market rather than the grocery store because it’s fresher and lasts much longer in the fridge.
For slicing my onion and cucumber I like using a mandoline to get extra thin slices. If you don’t have one you can just use a knife. However, I recommend purchasing one because it’s a very handy kitchen tool. Mine is similar to this.
You can make this salad vegan or non-vegan. I’m loving Violife’s feta cheese. It’s plant-based but has a very goat-like taste. I’m finding all these new vegan cheese alternatives really exciting.
A little tip: this salad tastes even better when stuffed inside a toasted Ezekiel’s pita. Let’s just say you won’t regret making this salad before the summer is over.
serves 4 as side dishes
- 1/2 cup kalamata and castelvetrano, pitted and chopped
- 1/2 red onion, thinly sliced
- 1 small kirby cucumber or half english cucumber, thinly sliced into half moons
- 1 cup cherry tomatoes, halved
- 1/2 cup vegan or non-vegan feta
- 1/4 cup chopped dill
- 2 heads romaine, green leaf, or red leaf lettuce, chopped
- 2 tbsp red wine vinegar
- 1/2 lemon, juiced
- 1 tsp dried oregano
- 1 garlic clove, minced
- 1/4 cup olive oil
- salt and pepper to taste
Whisk together all of the dressing ingredients in a small bowl, season with salt and pepper to taste.
Combine all of the salad ingredients and toss with dressing. Serve immediately.