3 persian cucumbers, quartered and chopped to 1 inch thick pieces
1 c cherry or grape tomatoes, halved
1/2 c sun-dried tomatoes, chopped small
1 c kalamata olives, pitted and halved
1/2 c feta, crumbled
1/4 c pine nuts, toasted
1/4 c mint leaves, chopped
zest and juice of 1 lemon
2T olive oil
2T balsamic or red wine vinegar
1T fresh oregano, minced or 1 tsp. dried oregano
1T agave syrup or honey
1/2 tsp. salt
1/2 tsp. pepper
1T shallot or red onion, minced
Instructions
In small container with tight fitting lid, combine lemon juice and zest, vinegar, agave syrup/honey, olive oil, onion, oregano, salt and pepper. Shake well to emulsify and form vinaigrette.
In salad bowl, combine lettuce, cucumbers, tomatoes, sun-dried tomatoes, olives, feta, pine nuts and mint.
Add dressing to salad and toss to coat.
Originally Submitted
10/11/2014
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