Ingredients with Measurements:
- 1 large head of romaine lettuce, chopped
- 1 large cucumber, chopped
- 1 large tomato, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1 avocado, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the chopped romaine lettuce, cucumber, tomato, red onion, and Kalamata olives.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper.
3. Pour the dressing over the salad and toss to combine.
4. Add the diced avocado and crumbled feta cheese to the salad and gently toss.
5. Serve immediately.
15 minutes
Temperature: None
Serving size: 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 21g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
Substitutions for ingredients:
- Instead of romaine lettuce, you can use any other type of lettuce or mixed greens.
- Instead of Kalamata olives, you can use any other type of black olives.
- Instead of red wine vinegar, you can use white wine vinegar or lemon juice.
- Instead of feta cheese, you can use goat cheese or blue cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add chopped fresh herbs such as parsley, dill, or mint for extra flavor.
- Add chopped bell peppers or cherry tomatoes for more color and texture.
Tips and tricks:
- Make sure to chop all the vegetables into bite-sized pieces for easy eating.
- Use a sharp knife to cut the avocado to prevent it from turning brown.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with fresh herbs or extra feta cheese.
Garnishes:
- Fresh herbs such as parsley, dill, or mint
- Extra feta cheese
Pairings:
- This salad pairs well with grilled meats or seafood.
- Serve with a side of crusty bread or pita chips.
Suggested side dishes:
- Hummus and pita bread
- Tzatziki sauce and sliced vegetables
- Grilled vegetables
Troubleshooting advice:
- If the avocado is not ripe enough, it will be difficult to dice. Make sure to choose a ripe avocado that is slightly soft to the touch.
Food safety advice:
- Make sure to wash all vegetables before using them in the salad.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- Greek salad is a popular dish in Greece and around the world. It typically consists of tomatoes, cucumbers, red onion, Kalamata olives, and feta cheese.
Flavor profiles:
- This salad is fresh, tangy, and salty with a creamy texture from the avocado and feta cheese.
Serving suggestions:
- Serve this salad as a light lunch or dinner.
- It also makes a great side dish for a barbecue or potluck.
Related Categories
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Region: Greek