Name: Greek Salad
Yield: 4-6
Ingredients: 4 cups cut romaine lettuce; 1 cup Persian cucumbers cut in half and then into ½” slices (approximately 2 cucumbers); ½ cup pitted Greek olives, cut in half; 1 cup grape tomatoes, cut in half; ½ cup chopped green peppers, ½” thick; ½ cup fresh oregano leaves; 8 stuffed grape leaves; ½ cup Lemon Herb Vinaigrette; -; - measure the ingredients into a clean jar with a leakproof lid and shake to blend well.; ½ cup lemon juice; 1 Tbsp lemon zest; 1 tsp granulated garlic; 1 tsp granulated onion; 1 tsp fine sea salt; 1 tsp sugar; 1 Tbsp Chios; ½ cup olive oil

Our beloved classic Greek salad is a great one to share. Fresh vegetables, plenty of creamy Bulgarian sheep’s milk feta (or your local favorite) and grape leaves make this dish a favorite at every gathering. Our Chios is a savory herbal blend of Greek ingredients. Mastiha from the island of Chios is combined with herbs and shaken with fresh lemon and extra virgin olive oil for a taste of the Mediterranean coast.

Greek Salad

Author

Helen Park

Servings

4-6

Category

Side Dish

Appetizer

Ingredients

4 cups cut romaine lettuce
1 cup Persian cucumbers cut in half and then into ½” slices (approximately 2 cucumbers)
½ cup pitted Greek olives, cut in half
1 cup grape tomatoes, cut in half
½ cup chopped green peppers, ½” thick
½ cup fresh oregano leaves
8 stuffed grape leaves
½ cup Lemon Herb Vinaigrette
-
- measure the ingredients into a clean jar with a leakproof lid and shake to blend well.
½ cup lemon juice
1 Tbsp lemon zest
1 tsp granulated garlic
1 tsp granulated onion
1 tsp fine sea salt
1 tsp sugar
1 Tbsp Chios
½ cup olive oil