Salad Greek
Ingredients
1 sweet purple onion thinly sliced (soak in ice water increases the sweetness)
½ seedless cucumber cut into bite size chunks
1 C. Kalamata olives (can omit)
Romaine lettuce hearts cut up
several sprigs of cilantro equal to ½ C.
Slice almond dill cheese
2 Tbsp lemon juice
6 Tbsp olive oil
1 tsp oregano chiffonade or dried ½ teaspoon
Crushed Pita bread
Preparation
Combine vegetables, olives in a bowl. Rest sliced feta or goat cheese on the top of the salad. Combine lemon juice and olive oil. Shake vigorously to combine oil and lemon juice. Pour over the salad. Season with freshly ground pepper and the oregano. Allow the salad to marinate until ready to serve. Serve salad with hot pita bread that has blistered and cooked on a hot griddle.
GREEK SALAD
Ingredients
1 large head Romaine Lettuce
½ half red onion, sliced
1 English Cucumber, sliced
1 C. Kalamata olives
1 C. salt free Greek Feta, crumbled (almond dill cheese)
Salad dressing
½ C. olive oil
4 Tbsp fresh lemon juice
1 tsp dried oregano
Dash Himalayan salt (omit)
freshly ground pepper
Place lettuce in a large bowl. Mix dressing in a bottle and give it a good shake. Toss the lettuce with half the dressing. Place remaining salad ingredients on top of lettuce, drizzle with more dressing if desired.
NOTES
Feta cheese is a soft white cheese. As such it is better if one must eat cheese. However feta, olives are a bit too salty for my taste. I try to look for a goat cheese made at the local farmer’s market without salt. And olives that are less salty.
-A Greek PKD’r has written that in Greece they use only locally grown olive oil fresh from local olives and never buy store bought olive oil. Greece, especially Crete has some of the lowest rates of heart disease.
