40 minutes
A refreshing and vibrant salad featuring fresh vegetables, feta cheese, and a tangy vinaigrette.
Cucumber, peeled, halved lengthwise, seeded, cut into ½-inch-thick slices
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Romaine Lettuce Hearts, torn into 1½-inch pieces
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Large Tomatoes, cored, seeded, cut into 12 wedges
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Flat Leaf Parsley, chopped
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Mint, torn
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Roasted Red Peppers, rinsed, patted dry, cut into 2 by ½-inch strips
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Kalamata Olives, large, pitted, quartered lengthwise
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Feta Cheese, crumbled
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1. Prepare Vinaigrette
In a large bowl, whisk together all the vinaigrette ingredients until the mixture appears homogeneous.
2. Marinate Cucumber and Onion
Add the sliced onion and cucumber to the bowl with the vinaigrette. Toss everything together and let the mixture stand for 20 minutes.
3. Prepare Salad Base
In another large bowl, combine the torn romaine lettuce, tomato wedges, chopped parsley, torn mint, and roasted red pepper strips.
4. Combine and Toss Salad
Add the marinated cucumber and onions to the bowl with the other salad ingredients. Toss everything together to ensure all components are well mixed and coated with the vinaigrette.
5. Serve Salad
Transfer the salad mixture to a wide, shallow serving bowl or platter. Sprinkle the quartered Kalamata olives and crumbled feta cheese over the top. Serve immediately.
Add quinoa or bulgur for a heartier base, swap the chickpeas for lentils, and introduce pomegranate seeds. Use a tahini-lemon dressing with cumin and coriander.
Use seared tuna as the protein, replace beans with steamed green beans and potatoes, add olives and hard-boiled eggs, and use a Dijon mustard vinaigrette.
Use the core recipe but swap the beans for kalamata olives and add more cucumbers and tomatoes. Use only feta cheese and a dressing with red wine vinegar, olive oil, and a dash of oregano.
Incorporate shredded carrots, swap the greens for parsley and mint, add dates or raisins, and use a dressing with harissa, honey, and lemon juice.
Introduce chopped salami or pepperoni, swap in mozzarella or provolone, and add roasted red peppers. Use a red wine vinaigrette with basil and oregano.
Opt for organic greens, heirloom cherry tomatoes, and authentic Greek feta cheese. Use the freshest produce and ingredients available.
Aim for a balance between salty, tangy, and sweet components. Adjust seasonings by tasting as you go.
Make a homemade dressing with high-quality extra virgin olive oil and red wine vinegar or fresh lemon juice, at a 3:1 ratio. Infuse with a crushed garlic clove for depth of flavor.
Use a mix of fresh parsley, dill, and basil to add complexity. Chop finely and add just before serving.
Salt tomatoes and cucumbers separately before adding to the salad to season them and remove excess water, avoiding sogginess.
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