I am making lamb for Easter and I wanted a salad to go with my lamb and pasta dishes. A Greek salad seemed to be the way to go. This is a rustic salad of tomatoes, cucumbers, red onion, olives, feta cheese dressed with salt and herbed olive oil. In America this is usually serves over a bed of lettuce. I decided to use a mixed herb salad.
Karl’s Greek Salad Bar
¼ cup olive oil
2 Tbs. lemon juice
½ tsp. Mediterranean oregano
1 clove garlic, cracked
¼ tsp. black pepper
¼ tsp. Kosher salt
1 large beef steak tomatoes, cut into wedges
1 English cucumber, roll cut (2 Persian cucumbers)
1 small red onion, cut into large slices, separated
1 small red bell pepper, coarsely chopped
2 cups mixed olives and pickles
½ cup crumbled feta cheese (herbed optional)
4 cups mixed herb salad
1. Mix the dressing ingredients in a small jar and shake to mix. Let them meld for at least 15 minutes.
2. Rinse and cut the vegetables.
3. Place the ingredients in individual bowls and lay them out on the table.
4. Diners pick and choose to build their own salads and dress to please their tastes.
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