Ingredients with Measurements:
- 1 head of romaine lettuce, chopped
- 1 cucumber, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1 can of artichoke hearts, drained and chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the chopped romaine lettuce, sliced cucumber, sliced red onion, halved cherry tomatoes, pitted kalamata olives, crumbled feta cheese, and chopped artichoke hearts.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 20g
- Saturated fat: 5g
- Cholesterol: 20mg
- Sodium: 650mg
- Total carbohydrate: 12g
- Dietary fiber: 4g
- Sugars: 5g
- Protein: 7g
Substitutions for ingredients:
- You can substitute any type of lettuce for the romaine lettuce.
- You can substitute any type of vinegar for the red wine vinegar.
- You can substitute fresh oregano for the dried oregano.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add chopped bell peppers or sliced radishes for extra crunch.
- Add chopped fresh herbs, such as parsley or basil, for extra flavor.
Tips and tricks:
- Make sure to drain the artichoke hearts well before chopping them.
- Use a sharp knife to chop the vegetables for a neater appearance.
- Serve the salad chilled for a refreshing taste.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh herbs or additional feta cheese.
Garnishes:
- Fresh herbs, such as parsley or basil
- Additional feta cheese
Pairings:
- Serve with grilled chicken or shrimp for a complete meal.
- Pair with a glass of white wine, such as a Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled pita bread
- Hummus and vegetables
- Tzatziki sauce and pita chips
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of extra-virgin olive oil.
- If the salad is too salty, reduce the amount of olives or feta cheese.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Greek salad is a traditional dish in Greek cuisine, typically made with tomatoes, cucumbers, onions, feta cheese, and olives.
Flavor profiles:
- The salad is tangy from the red wine vinegar and salty from the feta cheese and olives.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch or dinner.
Related Categories
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Region: Greek