Chopped Greek Salad
When I am not feeling anything on a menu and I spot a Greek salad, I order it. The salad I compose the most at home is a Greek salad. When I take a road trip and want something satisfying to eat but don’t feel like being completely debaucherous, I seek out a local “House of Pizza” for a Greek salad.
So, it’s my go to dish; I would even call it one of my comfort foods. And sometimes I like to just change it up and chop it…
Simple and delicious!
1 romaine hearts, chopped
1/4 cup of feta, crumbled
1/4 cup of cured pitted black olives, chopped
2 small Kirby cucumbers
1/4 of red onion, chopped (I used white because it was what I had)
My Simple Vinaigrette:
Juice of half a lemon
2 tablespoons white balsamic or white wine vinegar
3 anchovies, minced into a paste
1/4 cup of good quality olive oil
Salt & pepper, to taste
- Prepare dressing: add all ingredients except olive oil and whisk. Slowly add olive oil, whisking constantly, until emulsified.
- Add all ingredients for salad to bowl and toss with dressing; serve immediately or chill for 20 minutes to meld flavors.