Greek Salad


2 heads Boston lettuce, torn
4 (oz) feta cheese, crumbled
20 Calamata olives
6 ripe roma tomatoes, quartered
6 scallions, chopped
3 stalks celery, chopped
  • Toss lettuce with remaining salad ingredients.
Vinaigrette Dressing:
  • 3/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/4 cup red wine vinegar
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp sugar
  • 1 tbs Dijon mustard
  • Marinate garlic in oil for one hour.
  • Add remaining ingredients to a covered jar and shake well.
  • Chill, then pour over salad.


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