Dr. Saidel’s Recipe

Name: Jimmie's Ladder 11s Dr. Saidel’s Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 6 cups mixed salad greens (spring mix, arugula, baby spinach blend); 3 oz feta cheese, crumbled; 12 Greek (Kalamata) olives, pitted and halved; 2 Roma or vine-ripened tomatoes, medium, cut into wedges or 1/2-inch pieces; 0.5 small red onion, thinly sliced; 1 English cucumber, halved lengthwise and sliced; 0.25 cups fresh flat-leaf parsley, chopped; 0.5 cups extra-virgin olive oil; 3 tbsp fresh lemon juice; 1 tbsp red wine vinegar; 2 cloves garlic cloves, minced (about 1 large clove); 1 tsp Dijon mustard; 0.5 tsp honey or agave (optional, to balance acidity); 0.5 tsp dried oregano; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Jimmie's Ladder 11

Time20m

Serves4

Mixed greens, feta cheese, greek olives, tomato, red onions, cucumber & parsley served with Lucy’s garlic dressing.

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Ingredients

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Salad

6 cups mixed salad greens (spring mix, arugula, baby spinach blend)

3 oz Feta cheese, crumbled

12 Greek (Kalamata) olives, pitted and halved

2 Roma or vine-ripened tomatoes, medium, cut into wedges or 1/2-inch pieces

1/2 small red onion, thinly sliced

1 English cucumber, halved lengthwise and sliced

1/4 cups fresh flat-leaf parsley, chopped

Lucy’s Garlic Dressing

1/2 cups extra-virgin olive oil

3 tbsp fresh lemon juice

1 tbsp red wine vinegar

2 cloves garlic cloves, minced (about 1 large clove)

1 tsp Dijon mustard

1/2 tsp honey or agave (optional, to balance acidity)

1/2 tsp Dried oregano

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad

Prepare vegetables and herbs

Wash and thoroughly dry the mixed greens and parsley. If using a salad spinner, spin until mostly dry to avoid diluting the dressing. Trim and core the tomatoes, then cut into wedges or 1/2-inch pieces. Halve the cucumber lengthwise, slice into 1/4-inch half-moons. Peel and thinly slice the red onion and separate into rings or thin strips. Roughly chop the parsley and set aside.

Assemble salad

Place the 6 cups of mixed greens into a large salad bowl. Scatter the tomato pieces, cucumber slices, and red onion over the greens. Add the halved Kalamata olives and sprinkle the 3 ounces of crumbled feta cheese evenly across the top. Sprinkle the 1/4 cup chopped parsley over the salad.

Lucy’s Garlic Dressing

In a small bowl or a jar with a tight-fitting lid, combine 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk briefly to combine (or add ingredients to jar and shake).

Slowly stream in 1/2 cup extra-virgin olive oil while whisking continuously until the dressing emulsifies and slightly thickens. If using a jar, add the olive oil, secure the lid, and shake vigorously until combined. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Let the dressing sit for 5–10 minutes at room temperature to allow the garlic and oregano to infuse. If you prefer a milder garlic flavor, let the dressing rest in the refrigerator for 30 minutes, then bring back to room temperature before serving.

Just before serving, drizzle about 3–4 tablespoons of Lucy’s garlic dressing over the assembled salad (or to taste). Gently toss the salad with tongs until ingredients are evenly coated. Serve any extra dressing on the side.