This salad is so satisfying to eat, major crunch-factor and mouth-puckering tang from the vinaigrette. It reminds me of a salad I had when we lived in L.A., that I ordered every time I went to this little Greek restaurant. Just. So. Good. You can add grilled chicken to this salad with good results, or skip the chicken like me, and make it a full meal with some hummus and flatbread.
"This salad is great left out at room temperature for an hour or so while you prepare other things. Wait to do the vinaigrette until before you eat."
Notes: Kalamata olives are large, pitted.
Basic Greek Salad + Easy Balsamic Vinaigrette
Ingredients: 3 cups chopped romaine lettuce, 1/2 cup halved Kalamata olives, 1/2 cup hard salami sliced into ribbons, 1/4 cup crumbled Feta cheese, 8-10 grape tomatoes, 1/2 tsp. ground oregano. Easy Balsamic Vinaigrette: 1/4 cup balsamic vinaigrette, 1/2 cup olive oil, 1 tsp. minced garlic, 1 tsp. Dijon mustard, salt and pepper to taste.
1. Make vinaigrette: Whisk all ingredients together or shake up in a jar. Set aside.
2. On a large plate, make a bed of romaine lettuce. Add olives, salami and Feta.
3. Slice grape tomatoes in half horizontally (the short side) on a diagonal. Flip one side of the tomato around 180 degrees to form a heart. Lay heart tomatoes on salad. Sprinkle over ground oregano.
4. Give the salad a good drizz of vinaigrette.