Posts Tagged Greek salad

Greek Salad

Happy Halloween family & friends! I don’t have any goulish recipes to share with you today. Just a quick and tasty salad I’m sharing for a friend. A friend who forgot to cook supper tonight for her and her husband; who recently discovered she has a gluten intolerance, and who I just discovered has a husband who loves Greek food. So here’s one you can make sometime this week. Gluten free and (hopefully) husband approved!

I’ve already shared a Greekish salad before…and mentioned some people’s aversion to this easy-peasy dish. I guess it does show up at every potluck. But I still welcome the combination of all those tasty, salty bits in the salad. And this one has an added bonus: avocado! I literally eat this stuff by the spoonful – sometimes mashed onto bread with olive oil; sometimes lightly sprinkled with lemon juice and soy sauce; and sometimes just right out of the skin and into my belly. This recipe comes from Jamie Oliver’s Cook with Jamie book, my go-to book when I need something dreamy to look at (err) a tasty dinner idea – every recipe I’ve tried has been amazing. Buy it NOW if you don’t already own it!

Hope your Halloween was not too frightful – I may be having nightmares about someone forgetting to feed me!!

Jamie’s Greek Salad with Avocado

Adapted from Cook with Jamie by Jamie Oliver

2 avocados
1 lemon
4 plum (roma) tomatoes, cut into 1/2″ chunks
handful of kalamata olives
1 shallot, finely diced
12 oz feta cheese, cut into cubes
1 tsp dried oregano (+ a little extra to sprinkle on the finished salad)
red wine vinegar
extra virgin olive oil
1/4 tsp sea salt
1/8 fresh ground pepper
1 head romaine  – tender, inner leaves only – torn into pieces, then washed & dried

Peel and pit your avocado, then slice into into wedges. Toss gently with a bit of lemon juice (less than 1/2 that lemon). With your hands, gently mix together the avocados, tomatoes, olives, shallot, feta cheese, oregano, a couple small splashes of red wine vinegar, the salt & pepper, and about 1 Tbsp of the olive oil. Set aside for about 5 minutes. Add the romaine lettuce to the bowl, then sprinkle about 1 Tbsp of lemon juice over everything (about 1/2 a lemon). Give the salad one more gentle toss. Drizzle the finished with a bit more olive oil and sprinkle some more oregano over everything.

Serves 4.


, , , ,