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. Be sure to wash all of your produce well. I use Eat Cleaner. See my SHOP page for details. If using packaged greens, buy a mix of dark leafy greens.
Keyword greek salad
Prep Time 15minutes
Total Time 15minutes
1/4cup extra virgin olive oil
1 tablespoonred wine vinegar
1 tablespoonlemon juice
1largegarlic clovefinely chopped and smeared into a paste with your knife
2pinchesground black pepper
1-2headsred lettuce, depending on sizeor a box of packaged greens
4ouncesGreek feta cheesecubed or crumbled
1/4smallred onionthinly sliced
20pitted Greek Kalamata olives
12-16cherry or grape tomatoeshalved
2-3mini or Persian cucumbers or 1/2 an Englishchopped small
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.