Especially Delish Greek Salad
OK, Jilly knows – there are purists out there who don’t believe a good Greek salad should lay on a bed of lettuce, but recipes evolve. Come the hot summer days where you need some sustenance, this salad with some extra greens will keep you cool and more than satisfied.
Jilly’s tip today: Invest in a veggie slicer. You’ll find a couple different ones in her kitchen. They make for quick slicing in a variety of patterns that add texture to just about any dish, and especially salads. The smaller ones used for zesting can be found at a dollar store.
3 Tbsp. good quality olive oil
Juice of 1 lemon *
Freshly ground pepper
1-2 garlic cloves, minced
1 sprig fresh oregano, leaves minced, or 1 tsp. dried oregano
*Save the lemon and with a mini veggie-slicer, shave off to make lemon zest.
Prepare the olive oil, lemon juice, salt and pepper, garlic, and oregano in a small jar. Store in the fridge to chill and allow flavours to meld.
½ English cucumber subject to some fancy cutting on the veggie slicer
½ green pepper, chopped
~ 1 cup cherry tomatoes, halved
½ c. kalamata olives, pitted
¼ sliced red onion
¼ sliced white onion
¼ c. chopped parsley
4-6 oz. or 1 tub of feta cheese, crumbled
2-3 different kinds of lettuce leaves – soak in lemon water, spin dry, and slice into fine shreds
Directions: Arrange the lettuce leaves in a separate bowl. Your guests can line a plate with however much they prefer, then top up with the remainder of the salad.
Toss cucumbers, peppers, tomatoes, olives, onions, parsley, and feta cheese in a shallow bowl.
Drizzle with dressing and sprinkle lemon zest over all. Serve with a side of stuffed grape leaves available at a deli.
From Jilly’ kitchen to yours – Enjoy