Try this irresistible, non-traditional Greek Salad recipe with salami, red onions, Kalamata olives, and feta tossed in tangy Greek dressing.
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 2servings
Ingredients
For the dressing:
6tablespoonsolive oilextra virgin
Juice of half a lemon
1tablespoonred wine vinegar
1garlic clovefinely minced or grated
1teaspoondried oregano
½teaspoonsalt
¼teaspoonpepper
For the salad:
9ouncesRomaine lettucewashed and cut into bite-sized pieces
2Roma (plum) tomatoesseeds removed, diced
1cucumberpeeled and diced
½medium red onionsliced into thin half moons
¾cupKalamata olivespitted and halved
4ouncesfeta cheesediced
12pepperoncini
8ouncessalamidiced
Instructions
Combine the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper in a small jar. Shake until well blended. Set it aside for now.
I used the pre-prepped Romaine lettuce from the grocery store as a shortcut. If you're using fresh, you'll need to wash, dry, and cut the Romaine into bite-sized pieces.
Dice the tomatoes, and peel and dice the cucumber.
Slice the red onion into very thin, half-moon shapes and cut the Kalamata olives in half.
Cut the salami into bite-sized pieces.
Place all the salad ingredients in a large bowl.
Shake the dressing again and pour over as much as you'd like to coat the salad. Toss to combine.
Notes
Serves 2 as a main course; 4-6 as a side or starter.
The included dressing recipe is quite versatile. You could also use it for a delicious cold pasta salad, to marinate pork or chicken, or as a simple dip for fresh veggies like celery, cucumbers, or carrots.
The dressing will keep very well for up to a week in an airtight jar or bottle.