My Greek salad is a beautiful, hearty salad that's almost a complete meal in itself. The genius touch is serving it over a scoop of deli potato salad, which makes it incredibly satisfying and adds this creamy contrast to all the other ingredients. Taking the time to peel the tomatoes and make cucumber flowers (not necessary!) shows this is a salad meant to impress. Serve with Gyro meat strips, grilled chicken or shrimp.
Ingredients:
1 head green lettuce
1 large head of Romaine lettuce
1 green bell pepper
6 plum tomatoes (boil for a few seconds and peel skin off)
1 large cumber (make cucumber flowers)
1 cup crumbled Feta cheese
1 lb of deli potato salad
1 cup Kalamata olives, drained and quartered
1/2 cup of whole pepperocini, drained
A sprinkle of fresh oregano and mint (optional)
1/2 cup to 1 cup of Penzey's Greek dressing (made from dressing base)
Directions:
Wash, spin and dry lettuce, tear or chop into bite size pieces. Thinly slice bell pepper, coarsely chopped peeled tomatoes. Make cucumber flowers.
To serve: Place a scoop of potato salad in bottom of salad bowls. Toss all ingredients. Add dressing and toss again.
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