Ingredients with Measurements:
- 4 cups mixed greens
- 1 cup pitted Kalamata olives
- 1 cup crumbled feta cheese
- 1/2 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the mixed greens, Kalamata olives, crumbled feta cheese, red onion, and chopped fresh parsley.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 290
- Fat: 25g
- Carbohydrates: 7g
- Protein: 8g
- Fiber: 2g
Substitutions for ingredients:
- Mixed greens can be substituted with any leafy greens of your choice.
- Kalamata olives can be substituted with any type of olives.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Red onion can be substituted with shallots or green onions.
- Fresh parsley can be substituted with fresh basil or cilantro.
Variations:
- Add sliced cherry tomatoes or cucumber for extra crunch.
- Top with grilled chicken or shrimp for a more filling meal.
- Substitute the red wine vinegar with balsamic vinegar for a sweeter dressing.
Tips and tricks:
- Make sure to rinse the olives before adding them to the salad to remove excess salt.
- Crumble the feta cheese with your hands for a more rustic look.
- Dress the salad right before serving to prevent the greens from wilting.
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 extra parsley or olives for a pop of color.
Garnishes:
- Extra parsley or olives
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Garlic bread or crusty bread for dipping in the dressing.
- Roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting advice:
- If the dressing is too tart, add a pinch of sugar to balance out the flavors.
- If the salad is too salty, rinse the olives again or add more greens to dilute the saltiness.
Food safety advice:
- Make sure to wash your hands and all produce before preparing the salad.
- Store any leftover salad in the refrigerator and discard after 2 days.
Food history:
- The combination of olives and feta cheese is a classic Greek flavor pairing.
Flavor profiles:
- Salty, tangy, and herbaceous.
Serving suggestions:
- Serve as a side dish or a light lunch.
Related Categories
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Region: Greek