Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Greek Salad

on November 29, 2015

The Greek salad, also known as the village salad, are made with no leafy greens or lettuce. Trust me when I say,  “You won’t miss the lettuce!” There are so many flavors, textures, and colors working together to make this salad a winner. It’s healthy, light,  and super satisfying.

While visiting Steve’s mom,  I’d asked, “if she could go anywhere in the world for dinner, where would she like to go.” Her answer, “Greece!”

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For the entree, I made Spanakopita.  That’s a post for another time. I bought a beautiful Ciabatta baguette.  I like to pile spoonfuls of the salad on top of slices of the baguette.  I could eat this “village salad” every day and never think twice! For the dressing, a simple Greek vinaigrette. I made the vinaigrette and served it separately. The reason is, so the salad stays crisp, then later can be stored in the frig. This allows all the ingredients to keep their integrity. After the salad has been plated, I use a tablespoon to lightly drizzle the vinaigrette over the top. The vinaigrette is super flavorful and doesn’t require much at all. I’ts really only used to tie all the ingredients together, if you know what I mean.

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Prep Time: 15 minutes
Yields: 8 servings
Equipment: Large salad bowl, sharp chef’s knife, and cutting board
Ingredients:
4 pints of grape tomatoes, 3 red, 1 yellow halved
1/2 large red onion sliced thinly in half moons
1/4 cup of whole pitted Kalamata olives then diced
2 hot house seeded cucumbers ( English cucumbers) cut into half moons then cut half moons in half
12 ounces of good feta cut into cubes

Ingredients For Greek Vinaigrette:
1- 8 ounce jelly jar with tight fitting lid
1/4 cup fresh lemon juice
1 tablespoon of red wine vinegar
1 tablespoon of honey
1 clove of grated garlic
1 tablespoon of dried oregano
1 teaspoon of Kosher salt
1/2 teaspoon of black pepper
1/2 cup of extra virgin olive oil ( E.V.O.O.)

Directions For Vinaigrette:
Add all the ingredients into a jar with a tight fitting lid.  Shake well before serving. A tip for the vinaigrette. I only make the amount listed above due to the fact that the E.V.O.O shouldn’t be stored in the frig. I keep it in the jar with the lid on and it will remain good for 2-3 days like that. Just remember to shake it well before adding it to the salad.


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