Greek Salad

photo 2-9We love this Greek Salad and make it often.  It’s quick, colorful and the dressing is simple and fresh.  I adapted it from one on to suit our tastes.  A mandolin slicer works well for uniformly thin slices of onion and cucumber.  Turn it into an antipasto salad by adding uncured Applegate Farms salami.

Leftovers can keep in the refrigerator for the next day.  We had it with marinated flank steak one night and alongside pork chops fried in duck fat with garlic mashed cauliflower the next.  It’s perfect for lunch too.

  • 1 head romaine lettuce, chopped
  • 1 medium red onion, thinly sliced
  • 1 cucumber, thinly sliced
  • 1 red or orange bell pepper, chopped
  • 1 jar pitted kalamata olives
  • 1 cup crumbled feta cheese (optional)
  • Applegate Farms uncured salami, quartered (optional)
  • 6 tablespoons olive oil
  • juice of 1 lemon
  • 1 teaspoon dried oregano
  • ground black pepper to taste

In a large salad bowl, combine the lettuce, onion, cucumber, bell pepper, olives, feta cheese and salami.  Whisk together the olive oil, lemon juice, oregano and black pepper.  Pour dressing over salad, toss and serve.

I am grateful each day for wellness, happiness and the opportunity to share with you.