Mediterranean or Greek Salad

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The other day, I looked up what the definition of a “Greek Salad” was.  This is what I found:

“A proper Greek salad is romaine lettuce, tomatoes, cucumbers, red onion, Kalamata olives, pickled beets, and feta cheese, topped off with Greek dressing”

Well, needless to say, I decided to come up with my own version and call it a “Mediterranean Salad”.

This is a very healthy and all veggie salad and looks beautiful when served.  I also chose a different green to use: a mix of arugula and baby spinach leaves.  And I’m not a beet fan so I forego the beets.

Ingredients

• A mix of arugula and baby spinach greens, chopped – 4-5 cups (I purchased a premixed version from the local grocery)
• Green, pitted olives – 6 oz can
• Grape tomatoes, sliced in half – 1/2 cup
• Red bell pepper, cleaned out and chopped into small slices – 1/2 pepper
• Cucumber, peeled and sliced into rounds and then halved rounds – 1 large
• Red onion, chopped – 1/2 onion
• Feta Cheese crumbles – 1/2 to 3/4 cup
• Greek dressing – 1/2 cup (from the recipe provided below)

Tools

• Cutting board
• Cutting knife – (I use my Cutco 6-3/4″ Petite Carver)
• A large mixing Bowl with a sealable lid.
• Regular large Spoon to mix (I have a stainless steel slotted one I use)

Directions

1. Put green mix, olives, bell pepper, cucumber, onion in a bowl, seal bowl and shake to mix
2. Pour 1/2 cup dressing into a bowl and shake again to mix (dressing recipe is provided below).
3. Chill in refrigerator
4. Serve in salad bowls right out of the frig and sprinkle with feta cheese to taste.

Makes a large bowl of about 5-6 salad servings.  If kept sealed, and kept in the refrigerator, it will be very good for at least 2 days.

Greek Salad Dressing

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I have created my own version of a Greek salad dressing.

Ingredients

• Olive oil – 1/4 cup
• Red Wine Vinegar – 1/4 cup
• Ground garlic powder – 1 Tablespoon
• Oregano – 1/2 teaspoon
• Basil – 1/2 teaspoon
• Minced onions – 2 Tablespoons
• Ground mustard – 1/2 teaspoon
• Salt and pepper to taste

Tools

• Cutting board
• Cutting knife – (I use my Cutco 6-3/4″ Petite Carver)
• Small, sealable containers to store in the refrigerator until use

Directions

Pour all ingredients into a mixing bowl and mix well.

Pour into a small sealable container and keep in refrigerator until ready to use

Use

I offer this salad and dressing recipe free to those in need.

Comments

I enjoy getting comments and questions.  Please leave yours below. – Shirley

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