1 cup pepperocini and/or kalamata olives, plus 1 tablespoon brine from the jar
1 small clove garlic, minced
Kosher salt and ground pepper
1/3 cup EVOO
2 romaine lettuce hearts, thinly sliced crosswise
1 cup mixed fresh herbs (parsley, dill, mint, oregano)
1 pint cherry tomatoes, halved
2 large cucumbers, peeled, seeded and cut into chunks
1 cup crumbled feta cheese
12 stuffed grape leaves (from the deli counter)
Instructions
Soak the onion in a small bowl of ice water, about 5
minutes. Make the dressing- Whisk the vinegar,
pepperoncini or olive brine, garlic, 1/2 teaspoon
salt and 1/4 teaspoon pepper in a large bowl. Whisk
in the olive oil in a slow stream until blended.
Drain the onion and add to the bowl with the
dressing. Add the lettuce, herbs, tomatoes and
cucumbers and toss to combine. Season with salt
and pepper. Divide among bowls and top with the
pepperoncini and/or olives, feta and stuffed grape
leaves.
Originally Submitted
10/29/2011
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