Cooking From Memory ~ A Recipe Journal

Mediterranean Salad

(Photo Credit:

Ingredients for the Salad ~

  • 1 large head iceberg lettuce, torn into 1-inch pieces
  • 2 medium cucumbers, peeled, halved, seeded, thinly sliced
  • 4 large tomatoes, cut into thin wedges
  • 1 large red onion, sliced paper-thin
  • 12 ounces feta cheese, crumbled
  • ¾ cup large round black Greek olives or other brine-cured black olives
  • ¼  cup fresh lemon juice

Ingredients for the Dressing ~

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano

Method ~

Whisk oil, vinegar, garlic powder, and oregano in small bowl to blend.  Season vinaigrette to taste with salt and pepper.

Combine lettuce, cucumbers, tomatoes, onion, cheese, and olives in very large bowl.  Drizzle with lemon juice and toss to combine.  Add vinaigrette to salad and toss to coat.

~~ With thanks to Jill Roos

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