Greek Recipe
grilled romaine heart, roasted tomatoes, kalamata olives, red bell peppers, cucumbers, red onions, feta cheese, greek feta vinaigrette // half portion
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Ingredients
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Salad Base
Greek Feta Vinaigrette
Method
Preparing the Salad
- 1
- 2
Roast the Tomatoes
While the romaine is grilling, toss the cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven at 400°F (200°C) for 10-12 minutes or until they are blistered and caramelized.
- 3
Prepare the Vegetables
Dice the red bell pepper, cucumber, and red onion. Combine them in a bowl along with the kalamata olives.
- 4
Crumble the Feta
Crumble the feta cheese into small pieces and set aside.
- 5
Assemble the Salad
On a serving plate, place the grilled romaine hearts. Top with the roasted tomatoes, diced vegetables, kalamata olives, and crumbled feta.
Making the Vinaigrette
- 6
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and black pepper until well combined.
- 7
Dress the Salad
Drizzle the Greek feta vinaigrette over the assembled salad and toss gently to combine. Serve immediately.
