Big Greek Salad
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
62
Spice
57
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 tbsps
Red Wine Vinegar1 tbsp
Lemon Juice (fresh)1 tsp
Oregano (dried)1 cup
Extra-Virgin Olive Oil1 small
Cucumber (chopped)1 cup
Cherry Tomatoes (halved)1 large
Romaine Lettuce (head, chopped)1 cup
Kalamata OliveDirections:
1
Whisk the vinegar, lemon juice, oregano and 1/4 teaspoon each salt and pepper in a large bowl; slowly whisk in the olive oil until smooth
2
Add the cucumber, tomatoes, lettuce, olives, caperberries, Peppadews and red onion to the bowl with the dressing and toss
3
Season with salt and pepper
4
Photograph by Anna Williams