Greek Salad Recipe

I wasn't disappointed in this 'Greek' salad. It was fun to have my own feta cheese to put into it. I didn't have my favorite kalamata olives to use, but used some barely-tolerable canned kalamata olives that are in a water-vinegar solution. I prefer the ones soaked in oil. In fact, the most delicious olives I've ever tasted are black Moroccan olives, which look like they're dried and then soaked in olive oil. They're kind of leathery and salty and moist and delicious! If you're lucky, they might have free samples at Whole Foods.

If kalamata olives in oil or the Moroccan olives had been available at my local grocery, I would have used them, Since they weren't, I had to settle for what I could get. I think you will find this salad very flavorful and filling, but try to track down the better kalamata olives.

Romaine, Feta, & Kalamata Salad

1 large head romaine lettuce, chopped

Several plum tomatoes, halved

3 mini cucumbers, washed and cut into chunks

1/2 red onion, chopt

1/4 c. olive oil

3 T. red wine vinegar

1 c. crumbled feta cheese

1/2 c. pitted and sliced Kalamata  or Moroccan olives

Combine first four ingredients in large bowl. Drizzle oil and vinegar over. Season with salt and pepper. Toss to coat. Mix in feta cheese and olives. Serve immediately.

Serves 4.

Recipe source: Bon Appetit

Author, Second Chance - A Tale of Two Puppies

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