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Greek Salad Wedge

4 comments

greekwedge3smOn busy weeknights, salads become our go-to vegetable side dish. A sharp chef’s knife makes quick work of rough chopping vegetables, and before we know it, we’re sitting together, catching up on the day’s events, laughing, eating {fresh vegetables}.

One of our favorite salads, especially now that spring cucumbers and tomatoes are in abundance at the farmer’s market, is the classic {American} Greek salad. To keep the lettuce from getting soggy, we cut the head of Romaine into quarters and spoon the vegetables and dressing over the top of each wedge just before serving.

Greek Salad Wedge

Yields: 4 servings
Prep time: 15 minutes
Cook time: zero!
Allergy info: soy-free, gluten-free; contains dairy (in the form of sheep’s milk)

Ingredients:
1 large head Romaine lettuce
1 cup grape tomatoes, cut lengthwise into quarters
1 large cucumber, peeled, seeded and chopped, 1/4-inch
1 small red onion, sliced paper thin
1/2 cup Kalamata olives, cut lengthwise into quarters
1/4 cup extra virgin olive oil
4 teaspoons red wine vinegar
1/4 cup fresh oregano leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 cup crumbled Feta, divided

Directions:
Trim 1/4-inch from the bottom stem of the Romaine and discard. Cut Romaine in half, lengthwise. Cut each half in half lengthwise to create 4 wedges; set aside. In a medium bowl add tomatoes, cucumber, onion, olives, oil, vinegar, oregano, salt and pepper. Toss to coat; season with additional salt and pepper to taste.

Place each Romaine wedge on a serving plate. Spoon 1/4 of the dressed tomato mixture over each salad wedge. Top with 1/4 cup of Feta. Serve chilled or at room temperature.

Chef’s notes:
Lemon juice can be used in place of vinegar. Traditional recipes incorporate green or red bell pepper, and sometimes Greek peperoncini. Feta is available with vegetable rennet or animal rennet; be sure to check labels if you want to keep it vegetarian :-)

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  1. >Oh yes, I would love this for dinner!

  2. Wicked Good Dinner says:

    >Thanks Kalyn. Any excuse to eat feta cheese is a winner in my book :-)

  3. >Hi Dawn,

    I am a huge fan of Greek salad and love this unique presentation! Thank you.

  4. Wicked Good Dinner says:

    >Thanks Kelly, enjoy!

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