Chopped Greek Salad
Greek salad is a year-round favourite. We lightened up the dressing by cutting out some oil and then added water to “stretch it” a bit. Broth works just as well.
Fresh lemon juice
¼ pinch(es), freshly ground
6 large, Kalamata, pitted, chopped
2 tbsp(s), extra virgin
3 tbsp(s), or mint, fresh, chopped
3 tbsp(s), sliced
1½ cup(s), ripe, diced (about 7 small tomatoes)
1½ cup(s), diced, seedless (about 1/2 large cucumber)
6 cup(s), chopped, Romaine, shredded
Crumbled feta cheese
- In a medium bowl, whisk together oil, water, lemon zest, lemon juice, salt and pepper until blended; stir in dill and scallions. Add tomatoes, cucumber and olives; toss to mix and coat.
- Place 1 1/2 cups of lettuce on each of 4 salad plates; top each with about 3/4 cup of tomato mixture and then 1 tablespoon of feta. Spoon any dressing left in bottom of bowl over salads. Yields 1 salad per serving.
Turn this recipe into a main dish by adding some strips of grilled chicken, lamb or beef (could affect Points values).