Greek dinner salad
Indulge in the Mediterranean flavors of a Greek dinner salad, bursting with fresh vegetables, tangy feta cheese, briny olives, and zesty vinaigrette. A savory and colorful dish perfect for a light and satisfying meal.
Ingredients:
- 1/2 small red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- Kosher salt and freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 2 romaine lettuce hearts, thinly sliced crosswise
- 1 cup mixed fresh herbs (parsley, dill, mint and/or oregano)
- 1 pint cherry tomatoes, halved
- 2 large cucumbers, peeled, seeded and cut into chunks
- 1 cup crumbled feta cheese
- 12 stuffed grape leaves (from the deli counter)
Instructions:
- Place the onion in a small bowl of ice water and let it sit for approximately 5 minutes. Prepare the dressing by combining vinegar, pepperoncini or olive brine, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl. Slowly whisk in the olive oil until everything is well mixed. Remove the onion from the water and add it to the bowl with the dressing. Mix in the lettuce, herbs, tomatoes, and cucumbers until everything is evenly coated. Season with salt and pepper. Distribute the salad among serving bowls and garnish with pepperoncini, olives, feta, and stuffed grape leaves.
Summary:
- Calories: 1545 kcal
- Fat: 124 g
- Protein: 41 g
- Carbs: 88 g
- Potassium: 3715 mg
- Magnesium: 311 mg