Marinated Greek Salad
Doug Roese / Lakewinds Natural Foods
This quick salad is perfect all summer long, and can be turned into an elegant meal with the addition of shrimp, salmon, chicken or baked tofu.
yield: 4 servings
Ingredients
DRESSING:
3 oz. extra virgin olive oil
1 oz. lemon juice (approx 1/2 lemon)
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1 1/2 teaspoons salt
2 1/2 teaspoons firmly packed fresh oregano (or 2 teaspoons dry)
1 teaspoon minced garlic
SALAD:
1/3 lb. zucchini, thin triangles
1/3 lb. red pepper, thin sticks
1/4 lb. red onion, thin crescents
2 1/2 oz. kalamata olives, pitted, rough chop (and check for pits)
1/2 lb. feta, crumbled
6 oz. romaine lettuce, 1/2" sliced
1/2 pint grape or cherry tomatoes
Instructions
Make the dressing first. Combine all ingredients in a blender or processor and mix until just combined. Pour into a large bowl. Chop the kalamatas, red onion, red peppers and zukes, and toss with dressing. Allow to marinade in fridge for 1/2 hour. When ready to serve, add the lettuce, feta and tomatoes and mix gently. For an entre, top with sliced salmon, chicken, etc.