Jimmy's Special Salad
From DetroitTokyo 13 years ago
- 10min to make
- Serves 4
This is my attempt at replicating my favorite salad from one of the Greek restaurants nearby. Lovely with soft, fresh, warm pita bread or crispy pita chips. Feel free to add chicken or a protein of your choice to make into a dinner salad. Read more This recipe is dedicated to our dear friend Pat, a.k.a. Pleclare, who enjoyed Greek food very much. We miss you! See less
Ingredients
Salad
- 2 cups chopped romaine lettuce shopping list
- 1 cup diced tomato shopping list
- 1 cup diced Persian cucumber shopping list
- 1 cup diced celery shopping list
- 1 cup carrots, diced or sliced shopping list
- 1/2 cup diced red onion shopping list
- 1/2 cup pepperoncini (mild), sliced shopping list
- 1/2 cup kalamata olives, quartered (+pitted) shopping list
- 2 tbsp fresh dill, chopped shopping list
- 1 cup feta, crumbled shopping list
- *Add pickled beets if you like, about 1/2 - 1 cup, chopped shopping list
Dressing
- 1/2 cup olive oil shopping list
- 1/4 cup red wine vinegar shopping list
- 1 tbsp lemon juice shopping list
- 1 tbsp fresh oregano (or 1 tsp dried) shopping list
- 1 clove garlic, minced shopping list
- sea salt & black pepper to taste, freshly ground (about 1/4 tsp each) shopping list
- *If you'd like, use your favorite red wine vinaigrette or even Italian (I love Newman's Own) and add oregano. shopping list
How to make it
- Whisk dressing ingredients together until well incorporated.
- Toss salad ingredients with dressing in a large bowl until well-distributed. Leftover dressing can be refrigerated in an air-tight container.
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