← Back to Search Results
Greek
Farm Stand Greek Salad

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Traditionally, a Greek salad is a mix of tomatoes, olives, cucumbers, onions, and feta cheese—but no lettuce. Of course, at our Farm Stand’s Organic Kitchen, we just can’t resist adding crisp hearts of romaine lettuce to our Greek salad. We also dress it up with strips of roasted red peppers or Roasted Balsamic Artichoke Bottoms.

Yield: Serves 6 as a side salad

Ingredients

  • 3 romaine hearts
  • 1 small regular cucumber, peeled, seeded, and cut into ½-inch dice
  • ½ small red onion, very thinly sliced
  • 15 cherry tomatoes, cut in half, or 2 large tomatoes, cut into ½-inch dice
  • 2 tablespoons capers, rinsed
  • 30 kalamata olives, pitted
  • About 1/3 cup Classic Red Wine Vinaigrette
  • 3 ounces feta cheese, grated or crumbled (about 2/3 cup)
  • 1 red bell pepper, roasted and cut into 1-inch strips, for garnish

Directions

1. Remove the cores from the romaine hearts. Carefully rinse the leaves under gently running cold water, drain them well, and spin them dry. Cut the leaves crosswise into 1-inch strips.

2. Just before you plan to serve the salad, place the romaine in a large salad bowl. Add the cucumber, onion, tomatoes, capers, and olives and toss to combine. Add about one-half of the vinaigrette. Toss to lightly coat the leaves, then taste them to see if more vinaigrette is needed.

3. Transfer the salad to a platter or individual salad plates. Sprinkle the feta cheese on top and garnish with some of the bell pepper strips. Serve immediately.


© 2006 Myra Goodman
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Classic Red Wine Vinaigrette. For nutritional information on Classic Red Wine Vinaigrette, please follow the link above.

135kcal (7%)
196mg (20%)
108mg (180%)
1437mcg RAE (48%)
1014mg
63mg
7g
7g
8g
17g
13mg (4%)
482mg (20%)
3g (13%)
6g (10%)
4mg (20%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
amor-y-tacos Amor Y Tacos
by Deborah Schneider
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
raos-cookbook Rao's Cookbook
by Frank Pellegrino
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
martin-yans-china Martin Yan's China
by Martin Yan
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
spice Spice
by Ana Sortun
desserts-4-today Desserts 4 Today
by Abby Dodge
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?