Greek Salad
August 12th, 2008
I feel like I’ve made this salad a hundred times. It’s fast, easy, and delicious. It’s perfect for backyard BBQs, baby showers, bridal showers, brunch, etc. This is another recipe from the weekend menu for our Creative Retreat.
Greek Salad
serves 8
2 bags organic mixed greens
8 oz feta, crumbled
1 seedless cucumber, peeled, seeded, halved lengthwise and cut into 1/4″ half moons
1 pint cherry or grape tomatoes
1/2 cup kalamata olives
1 T herbes de provence
1 1/2 T fresh lemon juice
3 T olive oil
To make the dressing, whisk together herbes de provence, lemon juice and olive oil. Combine all salad ingredients in a large bowl and toss in the dressing.
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