This recipe has been featured in a post on The Recipe Girl blog: Three Simple Salads & One Expensive Fork. This salad is gluten-free adaptable- please see notes below the recipe.
Simple Greek Salad with Lemon- Oregano Vinaigrette
Yield: 4 servings
Prep Time: 20 min
I've made quite a few Greek Salads, but I enjoy this version with the fresh dill included. The dressing is great too.
8 cups torn romaine lettuce leaves
1/2 medium cucumber, halved lengthwise & sliced into half-moons
1 cup grape tomatoes (or halved cherry tomatoes)
1 teaspoon fresh lemon zest
1/4 cup chopped fresh dill (about 4 sprigs)
1/3 cup Lemon-Oregano Vinaigrette (below)
2 ounces crumbled feta cheese (about 1/4 cup)
LEMON- OREGANO VINAIGRETTE:
1/2 small clove garlic, minced
1/8 teaspoon salt
1/3 cup extra-virgin olive oil
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon chicken or vegetable broth (or water)
1/2 teaspoon crumbled dried oregano, preferably Greek oregano
1. Prepare dressing: Sprinkle minced garlic with salt; crush with the flat side of a large knife to make a paste. Scrape into a leakproof 1-cup jar. Add remaining ingredients, seal tightly, and shake to blend.
2. Place lettuce in a large salad bowl. Top with cucumber, tomatoes, dill and lemon zest. Just before serving, drizzle with dressing and toss lightly. Sprinkle with feta and freshly ground pepper and serve at once.
*Use leftover dressing on grilled fish or chicken.
*To prepare this recipe as GLUTEN FREE- just make sure that you use water in the dressing, or a brand of broth that is GF.
Source: RecipeGirl.com (via Real Food)