Greek Salad Recipe

You’ll find this recipe in Bells, Tails & Murder, Book I in the Dickens & Christie series. In real life, my sisters and I learned to make this salad by watching our father. We never measure the ingredients, but these approximations will do the trick.

Servings: 4

Ingredients:

Salad

• 2 heads of Romaine lettuce rinsed, dried, and torn into bite-size pieces
• 1 large farm fresh tomato cut in bite-size pieces or grape or cherry tomatoes halved
• 1 bunch of green onions (scallions) thinly sliced, mostly the white part
• 1/2 cup pitted Kalamata olives
• 4 oz. crumbled Feta cheese, preferably goat or sheep’s milk Feta (Note: Pre-crumbled is not as tasty but will do in a pinch.)

Dressing

• Approximately ¼ cup of extra-virgin olive oil
• Approximately 2 TBs red wine vinegar
• Garlic salt, oregano, salt, pepper to taste
• Optional: Juice of ½ lemon for a citrus kick

Directions

In a large salad bowl, toss all the salad ingredients together.

Gradually add the dressing ingredients directly to the salad and toss to taste as you go.

Tips

• Start small. Add more oil, vinegar, and herbs to taste.
• Three heads of romaine lettuce will easily feed ten.

Would you like to see other recipes from the Dickens & Christie series? You can! Sign up for my newsletter to gain access to recipes and so much more in the exclusive subscriber-only-section. Don’t miss out—sign up now.