A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Not Really Greek Salad

Not Really Greek Salad

This isn’t technically a Greek salad, but has a lot of the flavors and is one of my favorite combos.

It was the last of the spring lettuce from my CSA, and the first of the cucumbers for the season.  I also got the gorgeous tropea onion in my share for the first time this season, and I had lots of oregano in my herb pots, so I decided it was time for salad.
This salad deserves a crunchy lettuce–romaine, iceberg, whatever kind I have here (I can’t remember but it was crunchy) or a mix.  I like to peel and seed my cucumbers then dice them.  Red onion is great in this salad, and should either be thin dice or slices quartered.  And if I have fresh oregano it is wonderful to throw handfuls on this salad.  I probably should have used twice as much.  Love that fresh flavor.
And of course, lots of feta, and a dressing of lemon juice, olive oil and salt.  If I don’t have fresh oregano, I put dried oregano in the dressing.
And, salad!  I can’t get enough of this combo.
Not Quite Greek Salad
Crunchy lettuce of some sort
Red onion
Feta Cheese
Fresh Oregano*
2 Tablespoons Lemon Juice
2 Tablespoons Olive Oil
1/2 teaspoon Salt
1 teaspoon Dry Oregano*
If you have fresh oregano, handfuls in this salad are awesome.  Otherwise, I use 1 teaspoon dried oregano in the dressing.

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