← 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.
 

Explore Cookbooks on Cookstr

down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
lucid-food Lucid Food
by Louisa Shafia
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
mexican-everyday Mexican Everyday
by Rick Bayless
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
a-new-way-to-cook A New Way to Cook
by Sally Schneider
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
big-fat-cookies Big Fat Cookies
by Elinor Klivans
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
american-masala American Masala
by Suvir Saran
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?