Greek Salad

History behind the recipe

One of the things I miss most about California are the awesome Greek and Lebanese restaurants! There are none here in Cedar and I haven't found one worth mentioning in St. George! Meaning, no Greek Salad! So, after looking at other recipes and mixing them and adding my own twist, I came up with this recipe!

Recipe

** If you noticed, this post and the last do not have amounts for each of the ingredients, that is because with these recipes I don't really measure, I just go with it. So, feel free to make a big salad or a little one, and add as much of each of the ingredients as you like, it's up to you!

Ingredients:

Romaine lettuce (This is the best kind of lettuce but you can use baby spinach if you would like)

Tomatoes (red vine are always the best)

Red Onions (sliced thinly)

Cucumbers (Hot House or Persian)

Raddish

Pickled Turnips (I can only find these in CA, and I was out when I made this particular salad, but I recommend them highly!)

Feta cheese (optional, as are the turnips)

Extra Virgin Olive Oil

Kosher Salt

Black Pepper

Garlic Powder

Dried Oregano

Lemon Juice

Cayenne Pepper (a little dash for some spice)

Hardware:

Stainless Steel Bowl

Cutting Board

Knife

Tongs

Serving Dish

Method:

1. Wash and cut up all the veggies and place in a stainless steel bowl. (If need be, pat a little dry to help the olive oil stick better.)

2. Drizzle olive oil on the lettuce and veggies, add a little salt, pepper, garlic powder and dried oregano (better to start light and add more if need be after tasting). Dash on some cayenne if you wish.

3. Cut lemon in half and squeeze lemon onto lettuce, 1 or 2 good squeezes should do (squeeze with cut side up to prevent seeds from falling in).

4. Toss with tongs and TASTE! Adjust seasoning as you see fit! Add feta cheese if you desire and arrange in the Serving Dish.

Enjoy!

This salad is great with any kind of main dish and can also be used in a pita pocket with a little hummus for a great sandwich!