Dan Makes a Greek Salad

Dan Makes a Greek Salad

When people ask me what a vegetarian like me eats, I jokingly reply “grass salads with hose water dressing.” I don’t like salads, mainly because most are boring and tasteless. Enter the Greek salad, the king of the salad realm. It’s salty, crunchy, sweet, and filling all at once. Some say it’s the perfect salad. I might be a member of this “some.” Keep reading for a Greek salad recipe walkthrough!

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So let me tell you the ingredients. We have two bell peppers, a pint of cherry tomatoes, a half-pound of feta cheese, one red onion, two heads of Romaine lettuce, two seedless cucumbers, and two sprigs of rosemary. 

The first step in making this recipe is slicing up the Romaine. Actually, this whole recipe basically involves slicing things, but making them look nice is the trick. If you haven’t invested in a lettuce knife, I suggest you do. That’s a bamboo lettuce knife and it prevents sliced lettuce from browning. It even works great for things like avocado, because the metal doesn’t turn it brown. 

Anyway, you want to chop up your lettuce, then top with your thinly sliced cucumbers, the julienned green peppers, thinly sliced red onion, halved cherry tomatoes, and crumbled feta.

If you’re feeling extra hungry like I was, you can add a can of beans on the top.  To spice it up even further, you can add some pepperoncini and Kalamata olives. I ran out of pepperoncini and I don’t care for olives, so I stuck to the recipe. 

In terms of dressings, I like to stick with simple oil and vinegar with a splash of dried oregano and salt and pepper thrown in for flavor. 

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