Romaine and Feta Greek Salad

Name: Romaine and Feta Greek Salad
Total time: 15 min
Yield: 8 personnes
Cuisine: Méditerranéenne
Ingredients: ⅓ cup red wine vinegar; 1 Tbsp honey; ½ tsp salt; ½ tsp freshly cracked black pepper; 2 tsp fresh oregano; 2 Tbsp olive brine; 1 tsp Dijon mustard; 1 Tbsp feta cheese, crumbled; 4 cloves garlic, minced; ½ cup olive oil; 3 heads romaine, rinsed and chopped; 3 oz feta cheese, crumbled; ⅓ cup pitted Kalamata olives, chopped; 1 cup grape tomatoes, halved; 1 cucumber, peeled and diced; ½ red onion, sliced thin

Fresh vegetables and briny olives define this vibrant Mediterranean salad. Romaine lettuce provides a substantial base, tossed in a zesty, herb-forward homemade vinaigrette.

15 min

8 pers

no cooking

Entrée

vegetarian

mediterranean

greek

healthy

Budget Bytes

Ingrédients

8 pers

1/3 cup red wine vinegar
1 tbsp honey
1/2 tsp salt
1/2 tsp freshly cracked black pepper
2 tsp fresh oregano
2 tbsp olive brine
1 tsp Dijon mustard
1 tbsp feta cheese · crumbled
4 garlic · minced
1/2 cup olive oil
3 romaine · rinsed and chopped
3 oz feta cheese · crumbled
1/3 cup pitted Kalamata olives · chopped
1 cup grape tomatoes · halved
1 cucumber · peeled and diced
1/2 red onion · sliced thin

Préparation

1
Whisk together the vinegar, honey, salt, pepper, oregano, olive brine, Dijon mustard, the 1 tablespoon of crumbled feta, and minced garlic in a bowl. Slowly stream in the olive oil while whisking to emulsify the dressing; set aside.
2
Prepare the salad base by combining the chopped romaine, the remaining feta, Kalamata olives, tomatoes, cucumber, and red onion in a large bowl.
3
Pour the desired amount of dressing over the salad and toss until all ingredients are evenly coated. Serve immediately and store any leftover dressing in the refrigerator for up to one week.