Greek Salad with Feta and Olives recipe
Cooking Light, April 1996
I didn’t add the lettuce or the escarole. C’est la vie! I wanted the salad to marinate a bit before we ate it and the lettuce would have just wilted. Besides, I wanted to be able to take left overs for lunch. I have a hard time paying $4 for a jar of kalamata olives, so I used jumbo California black olives. It probably would have been better with the kalamata, but we didn’t go to the Shoppers that had the olive bar.
I didn’t use red peppers because we got a bag of green ones from BJ’s and the radishes that we had in the drawer weren’t any good. So, it was onion, tomato, green bell pepper, black olives, feta and onion. I didn’t make the Oregano Vinaigrette because Kraft makes a really good Greek dressing. I was tempted to toss in some farfalle or orzo, which would have made for an EXCELLENT pasta salad, but I didn’t. This was excellent none the less and I’ll keep it on hand for an easy salad any day of the week. Add some chicken or shrimp and it would be a great meal salad. I have the left overs for lunch and just added some more feta for protein.
Measuring cups
Knife
Cutting board
Large bowl
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