“GREEK TO ME” SALAD

There are ingredients in this recipe that don’t typically grace the landscape of a Greek Salad, but when Junior Too said he preferred a salad for dinner over the heavier casseroles we’ve been dining on, I knew my guys needed something a bit sturdier to meet their daily calorie needs which is probably double–perhaps triple–what I require (no, it’s not fair at all). Thus, I added hard-boiled eggs and mozzarella cheese. As for the sun-dried tomatoes…as usual, those were for me. Was it good? Let’s just say no one would have known had I bypassed the dishwasher and returned the plates directly to the cupboard–which I most certainly did not šŸ™‚

2/3 cup olive oil

1/3 cup balsamic vinegar

1/2 tsp sea salt

1/4 tsp ground black pepper

5 cups romaine lettuce, chopped into bite-sized pieces

1 cup baby spinach (love the dark green color, but you can substitute additional romaine if you prefer)

1 large cucumber, diced

2 cups diced tomatoes

1 yellow bell pepper, diced

1 red bell pepper, diced

1 orange bell pepper, diced

1 cup crumbled feta cheese

6 oz fresh mozzarella, diced

3 hard-boiled eggs, cooled and chopped

3/4 cup pitted green olives, quartered

1/2 cup sliced kalamata olives

1/2 red onion, chopped

1/3 cup chopped sun-dried tomatoes

1) To small jar, add olive oil, balsamic vinegar, salt, and pepper; cover with lid, shake, and refrigerate

2) Toss together romaine and spinach, then divide between 4 plates; scatter each serving with cucumber, tomatoes, bell peppers, feta cheese, mozzarella cheese, eggs, green olives, kalamata olives, red onion, and sun-dried tomatoes; serve with balsamic dressing

Ta da!

Servings: 4

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5 thoughts on ““GREEK TO ME” SALAD

  1. […] – Tamara for The Kitchen Novelist […]

  2. My French Heaven says:

    Dear Tamara, I nominated you for “The very inspiring blogger award”. You can check it out here if your interested:0) http://myfrenchheaven.com/2012/12/05/the-very-inspiring-blogger-award/

  3. OMG, that is so beautiful!

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