Sometimes in my struggle to get Rose to eat food that isn’t complete junk, I forget that she loves Greek salad. Recently, we’ve been all about feta, romaine and olives.
This is a great salad to make in bulk, so long as you don’t dress it, a big salad can last for a few dinners.
All you need is some nice romaine lettuce (chopped up), decent tomatoes (campari tend to be reliable), cukes, Kalamata olives (pitted – do yourself a favor), some great feta (french and bulgarian are my personal faves) and fresh oregano leaves.
The fresh oregano leaves really make the dish, just wash them and throw them right in there with the romaine. We don’t add raw onions or anchovies, but that doesn’t mean you shouldn’t.
For dressing, make (or open a bottle of) your favorite vinaigrette. If you use some of the brine from the feta, it adds a nice salty flavor and takes down the tang of the vinegar in the dressing. Don’t forget to serve it on the side if you want to stretch your salad for a few days.
Now go, eat!