Greek Wedge Salad
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Greek Wedge Salad
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
Greek Vinaigrette:
- ⅓ cup red wine vinegar
- ¼ cup olive oil
- ½ tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp basil dried
- ¼ tsp oregano dried
- ¼ tsp dill dried
- ¼ tsp onion powder
- crushed red pepper flakes pinch, to taste
- sugar pinch, to taste
- salt sea salt and freshly cracked, to taste
- black pepper sea salt and freshly cracked, to taste
Greek Wedge Salad
- 1 iceberg lettuce head, core removed and cut into 6 wedges
- ½ cucumber diced
- 5 grape tomato large, sliced
- 10 kalamata olives sliced
- ¼ cup red onion Click the link up above for the recipe, pickled
- ¼ cup feta cheese crumbled
- 2 tbsp pine nuts toasted
Instructions
- Make the Greek vinaigrette by combining red wine vinegar, olive oil, Dijon, minced garlic, basil, oregano, dill, onion powder, crushed red pepper flakes, sugar, sea salt, and freshly cracked pepper, to taste, in a small jar. Seal with a lid and shake to combine. Set aside to allow flavors to mingle. Side Note: We like a tangy dressing, if you don't, add a bit more olive oil.
- Make the Greek wedge by placing the iceberg wedges on a serving plate.
- Top each wedge with some cucumber, tomatoes, kalamata olives, pickled onion, crumbled feta, and toasted pine nuts. Finish with some fresh cracked black pepper on top of each wedge.
- Serve immediately with the vinaigrette and toppings on the side. Enjoy.
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