I’m talking about my favorite salad, a Greek salad. It has such a great line up of ingredients, there’s red onion, Kalamata olives and, oh yes, feta cheese, please. You can even use either spinach or your favorite lettuce. And it still is a delicious light meal or side. This salad can be “beefed up” so to speak by adding some protein like boiled eggs, turkey breast or rotisserie chicken. The fresh dressing is tangy and light. I’ve got two versions of the salad dressing, one is more of a vinaigrette; the other is a creamy version.
5-6 cups of spinach leaves (or your favorite)
1 cup cherry tomatoes
½ cup English seedless cucumber,sliced
½ red onion, thinly sliced
¾ cups Kalamata olives
½ cup feta cheese (or more if you like)
4 hard boiled eggs (optional)
1 cup rotisserie chicken (optional)
Combine all the vegetables and top with olives and feta cheese.
½ cup extra virgin olive oil
1-2 garlic clove, minced
2 tbsp red onion, minced fine
1 tbsp fresh lemon juice
1 tbsp red wine vinegar
2 tsp Dijon mustard (optional)
1 ½ tsp fresh dill or ½ tsp dried oregano
¼ tsp sugar
Salt and pepper to taste
Combine all ingredients and shake really well.
For a creamy version, add 5-6 tbsp sour cream or mayonnaise, and use white wine vinegar instead of red wine vinegar. Omit dill or dried oregano and use 1 tbsp each of cilantro and parsley, minced.
About Chef Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – firstname.lastname@example.org