Vegetarian Traditional Greek Salad

Name: Vegetarian Traditional Greek Salad
Prep time: 20 min
Yield: 4-6
Ingredients: Greek Dressing:; ¼ c. red wine vinegar; 2 t. dried oregano; 2. T. fresh basil, finely chopped; 1 clove fresh garlic, peeled and finely minced; 2 t. red onion, finely minced; 1 T. Dijon mustard; ½ c. extra virgin olive oil; Sea salt and black pepper, to taste; Salad Ingredients:; ¼ medium red onion, finely chopped; 2 large heads Romaine lettuce, washed, patted dry, and chopped into bite-sized pieces; 4 oz. Feta cheese, cut into small, uniformly sized pieces; 1 8-oz. can black olives, drained and roughly chopped; 1 pint grape tomatoes, washed and cut in half lengthwise; 1 large cucumber, peeled and sliced, then cut into quarters; Garnish (optional):; 2 t. dried oregano.

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Vegetarian Traditional Greek Salad

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Salads

By Mama Veggie – Serves: 4-6

Prep Time: 20 minutes

This vegetarian Greek salad is a nice variation to the side salad version we usually serve. I soak the onions in a little water and vinegar for 15-30 minutes before putting them in the salad. Everyone in my family enjoys the milder flavor vs. the strong bite of raw onion.

Ingredients

Greek Dressing:

¼ c. red wine vinegar

2 t. dried oregano

2. T. fresh basil, finely chopped

1 clove fresh garlic, peeled and finely minced

2 t. red onion, finely minced

1 T. Dijon mustard

½ c. extra virgin olive oil

Sea salt and black pepper, to taste

Salad Ingredients:

¼ medium red onion, finely chopped

2 large heads Romaine lettuce, washed, patted dry, and chopped into bite-sized pieces

4 oz. Feta cheese, cut into small, uniformly sized pieces

1 8-oz. can black olives, drained and roughly chopped

1 pint grape tomatoes, washed and cut in half lengthwise

1 large cucumber, peeled and sliced, then cut into quarters

Garnish (optional):

2 t. dried oregano.

Instructions

1

Add chopped red onion to a small glass bowl and barely cover with a mixture of equal parts water and red wine vinegar. Set aside.

2

In another small non-reactive bowl, combine vinegar, oregano, basil, garlic, red onion, and mustard. Slowly whisk in olive oil until the mixture is emulsified. Season with salt and black pepper, to taste. Set aside.

3

Add Romaine lettuce to a large serving bowl. Starting in the center, add the feta cheese to form a row. On each side of the feta, add a row of chopped black olives. Then add a row of sliced grape tomatoes on the other side of the black olives. Finish by filling in the far end with the sliced cucumbers.

4

Once all ingredients are in place, drain the red onions from Step 1 and gently pat dry. Then carefully arrange them in a thin row on either side of the feta cheese. You want to wait until the end to add the onion to give them time to soak and to prevent them from falling down between the larger toppings.

5

If desired, sprinkle the top with additional dried oregano and serve immediately with the homemade Greek Dressing or cover and place in the refrigerator for up to one day before serving. Enjoy!