Greek Salad with Lemon Vinaigrette
head Romaine lettuce
cut into large chunks
peeled and cut into small chunks
sliced very thin
pitted Kalamata olives
6 oz. crumbled feta cheese
handful fresh parsley
can be made 1 day ahead
extra-virgin olive oil
red wine vinegar
Juice of 1/2 a lemon
turns freshly ground black pepper
Add all salad ingredients to a large bowl and toss gently to evenly distribute.
Add all vinaigrette ingredients to a medium bowl. Whisk together until combined, or pulse a few times in a food processor until mixed well (a good time-saver). Taste and adjust seasonings if desired.
Pour dressing over salad ingredients. Toss with tongs or clean hands, and serve (see below for suggestions).
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