I’ve had a long-standing love-love relationship with greek salads – they’re light and fresh with a nice mix of vegetables and savory olives and cheese – exactly what my palate craves. I’ve literally never found a greek salad recipe better than this one (in restaurants or recipes) from Cook’s Illustrated.
It’s the perfect accompaniment to a light grilled dinner – or turn it into a meal on its own by topping with grilled chicken or shrimp spritzed with lemon! Enjoy!
Better Greek Salad
3 tbsp red wine vinegar
1 1/2 tsp juice from one lemon
2 tsp minced fresh oregano
1/2 tsp salt
1/8 tsp ground black pepper
2 medium garlic cloves, pressed or minced
6 tbsp olive oil
1/2 red onion, sliced thin
1 medium cucumber, peeled, halved lengthwise, seeded and cut into 1/8-inch thick slices (about 2 cups)
2 romaine heurts, washed & dried, torn into 1 1/2 inch pieces (about 8 cups)
2 large vine-ripened tomatoes (10 oz total), each tomato cored, seeded and cut into 12 wedges
1/4 cup loosely packed torn fresh parsley leaves
1/4 cup loosely packed torn fresh mint leaves
6 ounces jarred roasted red bell pepper, cut into 1/2 by 2 inch stripes (about 1 cup)
20 kalamata olives, pitted and quartered
5 ounces reduced fat feta cheese, crumbled
1. Whisk vinaigrette ingredients in a large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.
2. Add romaine, tomatoes, parsley, mint and peppers to bowl with onions and cucumbers, toss to coat with dressing.
3. Transfer salad to wide, shallow serving bowl, sprinkle olives and feta over salad. Serve immediately.
By Meg Suzuki for Cooks Illustrated Magazine