Greek Salad
Greek Salad
Greek Salad
Greek Salad
Greek Salad

Greek Salad

David Venable

Traditionally, Greek salad is dressed with just lemon juice, olive oil, and oregano. I went for a creamy twist and used Greek yogurt as the base for the dressing in this recipe.

Dressing

  • 1 cup plain nonfat Greek yogurt
  • 1-1/2 tsp garlic, minced
  • 1 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 Tbsp honey
  • 1 anchovy filet, minced
  • 1/2 cup feta cheese, crumbled

Directions

Combine all the dressing ingredients (except the feta) in a large bowl. Stir well and then fold in the feta. Add the tomatoes, cucumbers, red onions, and olives to the dressing and toss to coat.
To assemble the salad, place the romaine on a large platter and top with the dressed veggies. Top with the remaining feta cheese and serve.

Salad

  • 8 cups romaine lettuce, chopped
  • 4 large tomatoes, diced
  • 2 large English cucumbers, diced
  • 1/2 medium red onion, thinly sliced
  • 3/4 cup kalamata olives, halved
  • 1/2 cup feta cheese, crumbled

Cook's Notes

To remove some of the harshness of the onion, soak the slices in a little lemon juice or vinegar before adding them to the salad.

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