October 1, 2007
My what a busy weekend we had! On Friday afternoon Alexis ended up having an unexpected playdate. Then on Saturday we dropped Jamison's car off to have it serviced and what was supposed to have taken an hour ended up taking 4 so we ended up having to kill more time than we originally thought! Yesterday Alexis had another playdate and somewhere in between all the other stuff we found time to watch some TiVo and free up some room on the DVR as well as watch a Netflix movie or two along with having a manicure/pedicure.
Man weekends are tiring! ;o)
Today I woke up thinking about Greek Salads, in particular one of my favorite Greek Salads growing up in Tennessee from a restaurant called Gondolier. My father liked to go there on Sundays after church because they have a buffet. I'm not a big buffet eater and never have been. Nine times out of ten I would order the Greek Salad instead. I haven't been to Gondolier in years, but I started thinking about it and decided it wouldn't be hard to make my own Greek Salad!
This morning when Alexis and I set out for the grocery store to pick up a few things I decided to pick up the ingredients and see what I could come up with on my own. The result was not exactly like their original, but it was pretty good none the less! It's amazing what you can do with a little feta and olives! ;o)
What You'll Need Per Person:
2-3 cups of lettuce (Note: I was going to use iceberg, but the choice this morning wasn't that great in terms of iceberg lettuce so I went with Romaine lettuce instead.)
1 cup of tomatoes, cut into wedges
1 cup of cucumbers, sliced
1/3 cup of Kalamata olives, pitted
1 ounce of Feta (Note: You can serve the Feta however you prefer. I like to cut it into wedges, but crumbled works too.)
2 tablespoons of extra virgin olive oil
1/4 cup of white balsamic vinegar
Coarse sea salt
Freshly ground black pepper
In a large bowl toss together lettuce, tomatoes, cucumber and olives until mixed.
Whisk together olive oil and vinegar until incorporated. Pour over lettuce mixture and toss to coat. Add Feta and croutons. Turn Feta to coat with dressing. Sprinkle salad with sea salt and freshly ground black pepper. Serve immediately.
Notes: You can add other veggies if you like. I've seen artichokes and carrots added into the mix, but I think it's best to keep this simple. More is not always better. ;o)
Posted by Dianne at October 1, 2007 11:33 AM
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Tracked on June 2, 2010 11:15 AM
this looks yummy. i think i'll have to try it!
Posted by: gorillabuns at October 3, 2007 11:58 PM
Hope you like it! I think I may make it again for lunch one day next week. :o)
Posted by: Dianne at October 4, 2007 9:31 AM
All of this recipes of yours is a really great big help
to me. In making our menu for sunday lunch menus. This coming
sunday I'm going to try the greek salad. It looks healthy and
appetizing and it also helps those vegetarians people.
Posted by: Bernadette Julian Jawadin at November 10, 2008 11:46 PM
I'M GOING TO TRY THIS GREEK SALAD FOR OUR
SUNDAY LUNCH BUFFET. YOUR RECIPES REALLY HELP
ME A LOT IN PREPARING OUR SUNDAY LUNCH BUFFET
MENU. IT'S APPETIZING AND DELICIOUS AND IT ALSO
HELP THOSE PEOPLE WHO ARE VEGETARIAN, BECAUSE
ITS ALL VEGETABLES.
Posted by: Bernadette Julian Jawadin at November 10, 2008 11:51 PM
Hope you enjoy it...This is one of my all times favorites!
Posted by: Dianne at November 12, 2008 12:41 PM