Mediterranean Salad Recipe

Name: Tony's Italian Restaurant & Pizzerias Mediterranean Salad Recipe
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 6 cups romaine lettuce; 0.5 cups kalamata olives (pitted, halved); 0.25 cups red onion (thinly sliced); 1 cups tomato (medium, diced); 1 cups cucumber (seeded if desired, diced); 0.5 cups feta cheese (crumbled); 3 tbs extra-virgin olive oil; 1.5 tbs red wine vinegar; 1 tsp lemon juice (fresh); 0.5 tsp dried oregano; 0.5 tsp garlic (minced); 0.5 tsp salt; 0.25 tsp black pepper (freshly ground)

Inspired by Tony's Italian Restaurant & Pizzeria

Time15m

Serves2

Small $8.75 | Large $13.75 • Included: romaine lettuce, kalamata olives, red onion, tomato, cucumber, feta cheese, oil, and vinegar.

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Ingredients

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Salad

6 cups Romaine lettuce

1/2 cups kalamata olives (pitted, halved)

1/4 cups red onion (thinly sliced)

1 cups tomato (medium, diced)

1 cups cucumber (seeded if desired, diced)

1/2 cups feta cheese (crumbled)

Dressing

3 tbs extra-virgin olive oil

1 1/2 tbs red wine vinegar

1 tsp lemon juice (fresh)

1/2 tsp Dried oregano

1/2 tsp Garlic (minced)

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

Method

Prepare Salad

Wash and dry lettuce

Rinse romaine lettuce leaves under cold water, then spin or pat dry. Chop or tear into bite-size pieces to yield about 6 cups and place into a large salad bowl.

Prepare vegetables

Thinly slice 1/4 cup red onion and separate into rings. Dice the tomato into approximately 1 cup of bite-size pieces. Peel (optional), halve lengthwise and scoop seeds if desired, then dice the cucumber to make about 1 cup. Add the onion, tomato, cucumber to the bowl with the romaine.

Add olives and feta

Add 1/2 cup pitted, halved kalamata olives and 1/2 cup crumbled feta cheese to the salad bowl. Gently toss the solids to distribute evenly and set aside while you make the dressing.

Make Dressing & Toss

Whisk dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons red wine vinegar, 1 teaspoon fresh lemon juice, 1/2 teaspoon dried oregano, 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a covered jar until emulsified and slightly thickened.

Dress the salad

Pour the dressing over the salad gradually, starting with about two-thirds of the dressing. Gently toss everything together with salad tongs until all ingredients are lightly coated. Taste and add more dressing if desired.

Serve

Transfer to serving plates or bowls. Optionally sprinkle a little extra crumbled feta or a few whole olives on top. Serve immediately so lettuce stays crisp.