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Greek Salad Recipe
This recipe appears in Book I of the Dickens & Christie series, and many of the subsequent also include recipes.
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.
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.
The World of Dickens & Christie
Prentiss & Parker Series
Recipes
Books in My Books
Readers tell me they love learning about other books in MY books. That’s why I’ve put together a handy-dandy catalogue that lists the books mentioned in each and every book in the series—all in one place for easy reference. With these lists at your disposal, there’s no telling how high your TBR pile will reach!