Greek Salad

Greek Salad

A classic greek salad is a great spring lunch! This recipe elevates the standard recipe by adding marinated artichoke hearts and tiny pickled peppers. I am so excited that spring is in full swing, and if your local farmers market has pretty romaine lettuce that would be amazing. The dressing is bright and flavorful and the feta and Kalamata olives are briny and delicious. You can find more fun salad recipes here and here!



For the salad:

1 box of baby romaine lettuce

1 red onion, thinly sliced

1 English cucumber, cored and sliced

1 cup of grape tomatoes

1/2 cup of pitted Kalamata olives

1/2 cup of pickled teardrop peppers

1 can of artichoke hearts

1/2 cup of olive oil

1 tablespoon of Herbs of Provence

1 cup of crumbled feta cheese

For the dressing:

1/3 cup of red wine vinegar

1 lemonjuiced

1 teaspoon of Dijon Mustard

2 garlic of clovesminced

1/2 teaspoon of dried oregano

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1/2 cup of olive oil


For the dressing:

In a small bowl, add the olive oil, lemon juice, and red wine vinegar.

Add the Dijon mustard and minced garlic.

Season the dressing with dried oregano and salt and pepper.

Whisk the dressing until it is well combined.

For the salad:

Drain the artichokes and place them in a small bowl.

Toss the artichokes in olive oil, Herbs of Provence, and salt and pepper.

Let the marinated artichokes sit for 30 minutes.

Arrange the lettuce on your serving dish.

Evenly distribute the onions, cucumbers, and tomatoes over the salad.

Add the feta cheese, Kalamata olives, and pickled peppers.

Top the salad with the marinated artichokes.

Serve with the dressing and a slice of French bread.