Summer is here and with the warm weather, cool salads with fresh vegetables are a perfect compliment to simple grilled meat. I love this crunchy Greek salad, bursting with freshness, and drizzled with a tangy, herbaceous dressing. Technically, a greek salad should feature feta cheese; I am not a huge fan of feta so I have left it out, but feel free to add it if you like.
Greek Salad
3 c. halved cherry tomatoes
3 c. large diced, baby cucumbers
2 sprigs green onions, finely diced
1/2 head of romaine lettuce, thinly sliced
1/4 c. Kalamata pitted olives
1/4 c. fresh flat leaf parsley, roughly chopped
Wash the vegetables and cut to appropriate size. Combine all the ingredients in a large bowl.
Dressing:
1/3 c. olive oil
3 Tbsp. red wine vinegar
juice from 1/2 lemon
2 tsp. Cavender's All Purpose Greek Seasoning
dash dried oregano
1 tsp. coarse sea salt
1/2 tsp. freshly ground pepper
2 Tbsp. freshly grated parmesan cheese
Combine all the ingredients in a small glass jar; shake vigorously to emulsify. Pour dressing over the salad and serve immediately. Serves 8.
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