Monday, July 14, 2008

Recipe: Greek salad with feta and olives

I put together this salad for a picnic in Prospect Park this weekend. It was such a hit with my group that I thought I would post the recipe.

I love this salad this time of year as all the ingredients are in season. I think the key to this salad is the addition of herbs, like parsley and thyme, which give it a strong fresh taste. A good quality extra virgin olive oil is nice too (cold filtered, unrefined). Look for these ingredients at your local farmers market!

It is also important to remember this is only a salad. So feel free to deviate from the measurements listed. You can't do wrong with a few more cherry tomatoes or olives. Make it your own creation!

Serves 3-4

1 bunch red leaf lettuce, chopped
1/5 bunch parsley, chopped finely
1 to 2 cucumbers, peeled and diced
8-10 Cherry tomatoes, quartered
8 Kalamata olives with pits
A few springs of thyme
2 oz feta cheese

Dressing (approximate measurements)
1/4 cup extra virgin olive oil
1/8 cup of vinegar (use any combination of red wine and balsamic)
1 tsp dijon mustard
Thyme, dried oregano, salt and pepper to taste

Combine ingredients for dressing into a small jar. Shake until well mixed. Next, place salad ingredients into a large bowl. Add dressing to salad. Mix and serve.

1 comment:

Will said...

It was delicious!! Thanks for the recipe, I will have to make it myself. Or find someone else to make it for me.

Integrative Nutrition