A Greek salad with the addition of leafy greens. Great as a main course lunch with your favorite protein added or as a side salad for dinner. Make extra of the easy vinaigrette to use all week long on any green salad.
1largegarlic clovefinely chopped, smeared into a paste with your knife
½teaspoonDijon mustard
½teaspoondried oregano
2pinchessea salt
2pinchesground black pepper
Salad
1-2headsred lettuce, depending on sizeor a box of packaged greens
4ouncesGreek feta cheesecubed or crumbled
¼smallred onionthinly sliced
20pitted Greek Kalamata olives
12-16cherry or grape tomatoeshalved
2-3mini or Persian cucumbers or ½ an Englishchopped small
Instructions
Make vinaigrette by placing all ingredients in a jar. Cap tightly and shake well until creamy and smooth.
Tear clean lettuce leaves into bite-sized pieces and add to a large bowl. Add 2-3 tablespoons of vinaigrette to the bowl and toss gently to coat all leaves. Add all of the rest of the ingredients to the bowl and serve. Drizzle with more dressing if desired.