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RAINBOW GREEK SALAD

GREEK-SALAD

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Description

I had never even heard of a Cesar salad till I moved to California at the age of 24.Growing up in South Africa a Greek Salad was the most popular salad on every menu.

It's no surprise that it's the most common salad on rotation in our home. I love the combination of salty briny olives and creamy feta. It's is perfect for a weekend BBQ.

The trick is to use a really good quality Kalamata olives and cheese (I like Bulgarian feta)

Hello summer

xxx Chef MM

RAINBOW GREEK SALAD






US (Imperial)


Print Ingredients

FOR THE SALAD
3 heads/ 2 packs romaine lettuce - chopped
1 large/ 2 small packs cherry tomatoes
6 baby Persian cucumbers – cut into slices
½ red onion - cut into thin slivers
1 bag of multicolored mini peppers- cut into circles
1 cup Kalamata olives - halved
1 pack of good feta cheese - cut into cubes
1 TBS of dried oregano to garnish

FOR THE DRESSING
1/2 cup extra virgin olive oil
3 TBS red wine vinegar
Juice and zest of 1 lemon
1 tspn sugar
1 TBS Dijon mustard
Lots and lots of salt & black pepper



Instructions

Cut the romaine lettuce into smaller pieces and lay it on a large flat platter.

Whisk the salad dressing ingredients together and set aside.

Cut all veggies. Start by placing the cucumbers on top of the lettuce. Follow with the peppers, cherry tomatoes, red onions, olives and feta cheese. Sprinkle with dried oregano.

Dress the salad just before serving.

CHEF’S TIP
You can also serve this as a lettuce free salad.

SERVES 6-8





EU (Metric)


Print Ingredients

FOR THE SALAD
3 heads/ 2 packs romaine lettuce - chopped
1 large/ 2 small packs cherry tomatoes
6 baby Persian cucumbers – cut into slices
½ red onion - cut into thin slivers
1 bag of multicolored mini peppers- cut into circles
1 cup Kalamata olives - halved
1 pack of good feta cheese - cut into cubes
1 TBS of dried oregano to garnish

FOR THE DRESSING
1/2 cup extra virgin olive oil
3 TBS red wine vinegar
Juice and zest of 1 lemon
1 tspn sugar
1 TBS Dijon mustard
Lots and lots of salt & black pepper



Instructions

Cut the romaine lettuce into smaller pieces and lay it on a large flat platter.

Whisk the salad dressing ingredients together and set aside.

Cut all veggies. Start by placing the cucumbers on top of the lettuce. Follow with the peppers, cherry tomatoes, red onions, olives and feta cheese. Sprinkle with dried oregano.

Dress the salad just before serving.

CHEF’S TIP
You can also serve this as a lettuce free salad.

SERVES 6-8




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