It was a dark and stormy night. No really, it was. And that, along with severe flood warnings, helped us decide that home was the place to be, even though I really, really wanted to go out for Greek Salad. A craving for Greek salad?
Summertime and the produce is colorful and abundant. I’m a sucker for seasonal fruits and vegetables and find them hard to resist … especially when the strawberries smell like sweet berries and the tomatoes are bursting with flavor. Often I find too much produce lurking in my fridge and I’m searching for clever ways to use it up before new crops find their way into my kitchen.
I knew I had a lot on hand and was hoping I could pull this off. Lettuce? Check. Tomatoes? Check. Cucumber? Check. Feta cheese? Check. Lemons? Check. Olive oil? Always! I even had a bunch of fresh dill … I had everything, save the kalamata olives, (which I substituted with black cured olives). Yay!!
1 large Lemon, juiced (approx 3 tbsp)
6 tbsp Olive Oil
1 tbsp Red Wine Vinegar
1 tsp kosher Salt
3/4 tsp ground Pepper
1 tbsp dried Oregano
1 large Garlic clove, minced or grated
2 large Beefsteak Tomatoes — or any flavorful fresh tomatoes, cut into chunks
4 Baby Cucumbers, or one large English/Seedless Cucumber, chopped into chunks
I Red Pepper, seeded and chopped
2 Scallions, sliced
½ cup, more or less, fresh Dill, chopped
6-8 cups Romaine Lettuce, sliced into ¾-1″ ribbons, 2-3 heads of lettuce depending on size
½-¾ cup Feta Cheese
¼ cup Black or Kalamata Olives
Note – For presentation purposes: you can also mix all the salad ingredients except the tomatoes, Feta cheese and olives. Toss with ¾ of the dressing. Place the remaining ingredients on top and just drizzle with last of the dressing.