Greek salad with feta, Kalamata olives and red wine vinaigrette
¼ cup(s), minced
Red wine vinegar
3 tbsp(s), warm
5 oz, chopped (about 6 cups)
2 cup(s), halved
1 medium, diced
16 medium, Kalamata, pitted and sliced
Crumbled feta cheese
¼ cup(s), sliced
- Whisk together shallot, dill, vinegar, water, mustard, oil, salt and pepper; set aside.
- In a serving bowl, toss together lettuce, tomatoes and cucumber; drizzle with dressing and garnish with olives, feta and scallion.
- Serving size: 2 c salad with 2 Tbsp dressing