Favorite Menu Dana's Greek Salad :: Tasty Recipes
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| Dana's Greek Salad |
"I love this salad. It's a super summer appetizer to be served for lunch or dinner. It's smooth to put together and full of flavor for folks that need to eat something wholesome, yet appropriate tasting!"
Ingredients :
- 6 romaine lettuce leaves, chopped into chew-sized portions
- 4 sprigs purslane, leaves and stems chopped
- 1 cucumber, halved lengthwise and sliced
- half onion, sliced
- 3 small tomatoes, reduce into wedges
- 16 pitted Spanish black olives
- half of cup cubed low-salt feta cheese
- 1/four cup olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 1 half teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/four teaspoon ground black pepper
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 30M |
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- Layer lettuce, purslane, cucumber, onion, tomatoes, olives, and feta cheese, in that order, on a flat serving plate.
- Whisk olive oil, lemon juice, garlic, salt, oregano, basil, and black pepper collectively in a bowl to make dressing.
- Drizzle dressing over salad earlier than serving.
Notes :
- Substitute 12 cherry tomatoes, halved, for the tomato wedges if preferred.
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