Saturday, January 22, 2011

The Best Greek Salad

The picture below may not look like much but this turned out to be a really great Greek salad.  I am a huge fan of Greek salads, primarily because they involve olives.  Brady found the recipe on The Curvy Carrot and knew that it would be a salad I'd like.  He was right on, it was delicious.  The recipe makes a huge salad, at least 4 servings, so if you serve as a side salad you will most likely have some leftovers (which Brady said were great the next day). I think another serving option would be to grill some chicken skewers and serve on top- super easy main dish!

** If you go to the website you'll see a much better picture, The Curvy Carrot makes it look much more appetizing.

The Best Greek Salad
**adapted from The Curvy Carrot
print recipe

Serves 4
Prep Time: 10 minutes

1 cucumber, diced
1 pint small tomatoes,quartered
3 T. olive oil
3 T. red wine vinegar
1 medium clove garlic, minced
1 (14 oz) can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives
1/2 small red onion, chopped
1/2 cup roughly chopped parsley
1 romaine heart, cut into 1/2 inch pieces, about 3 cups
1 cup feta, crumbled
ground black pepper

Combine romaine, cucumber, tomatoes, chickpeas, olives, onion and parsley in a large bowl.  In small bowl combine olive oil, red wine vinegar and minced garlic. Spoon dressing over the salad mixture and toss. Sprinkle salad with crumbled feta and season with salt and pepper to taste.

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