Greek salad dinner

As usual, Wednesday night is always a salad night, well most of the time.  The same with this past Wednesday.  I had a block of feta cheese, and decided that we would have a Greek salad rather than our regular rabbit food.  My hubby found this recipe from the paper many years ago, however, it was actually from the Cooking Light magazine.

What you need are romaine lettuce, tomato, red onion, feta cheese, olives (or capers – I don’t like capers, so I substitute capers with olives), cucumber, chickpeas or garbanzo beans, olive oil, lemon juice, fresh parsley, dill (fresh will be much better), and dried oregano.

First you chopped the fresh parsley and fresh dill (if you have fresh dill).  I did not have fresh dill, so I had to make do with dried dill.  But I suggest you really use fresh dill.  The dried dill did not give the umph in the salad.  Something was missing.   Put this chopped parsley and dill into a big mixing bowl or salad bowl.

Squeezed in a half of lemon to get a tablespoon of lemon juice.

Then pour the dried oregano.

Dried dill next (in my case).

Pour in some olive oil.

Then whisk it about to get all of them incorporated.

Then, start chopping your veggies.

Rinse off your garbanzo beans.

Then when you finish, put all of them into the salad bowl.

Crumble the feta cheese with your hands.

I put the tomatoes last.

Then mix and toss the salad to coat.

Serve the salad with toasted garlic bread or pita bread.  I also served the salad with the left over grilled chicken from Tuesday night.  My hubby need some substance here.

You can also make this salad into a wrap.


Easy right?

Greek Dinner Salad


1/4  cup  coarsely chopped fresh parsley
3  tablespoons  coarsely chopped fresh dill
1  tablespoon  extra virgin olive oil
1  tablespoon  fresh lemon juice
1  teaspoon  dried oregano
6  cups  shredded Romaine lettuce
3  cups  diced tomato
1  cup  thinly sliced red onion
3/4  cup  (3 ounces) crumbled feta cheese
sliced black and green olives
1  cucumber, peeled, quartered lengthwise, and thinly sliced
1  (19-ounce) can chickpeas, drained and rinsed
6  (6-inch) whole wheat pitas, each cut into 8 wedges


Combine first 5 ingredients in a large bowl; stir with a whisk. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well. Serve with pita wedges.  Or wrap in burritos size tortilla.

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