California Greek Salad
Servings: 6
Ingredients
- 4 cups chopped romaine lettuce optional
- Juice of ½ a lemon about 2 Tbs. or 2 Tablespoons red wine vinegar
- Unrefined extra virgin olive oil
- Sea salt and black pepper to taste
- 1 large handful sunflower sprouts
- 4 Persian cucumbers unpeeled, cut in half and then sliced on the diagonal
- 4 small tomatoes cut into wedges
- 1 avocado cubed
- half of a small red onion sliced very thinly (soaked in ice water to neutralize some of the harsh onion flavor, if desired)
- 6 ounces feta cubed
- 2 Tablespoons capers drained
- ½ cup pitted Kalamata olives
- Dried oregano preferably Greek
Instructions
- Arrange the lettuce on a large platter. Drizzle with a teaspoon or two of lemon juice or red wine vinegar, a tablespoon of olive oil, and salt and pepper to taste. Arrange the sprouts on top.
- Place the cucumbers, tomatoes, avocado, onions and feta in a bowl and drizzle with remaining lemon juice plus enough olive oil to coat lightly. Arrange on top of the lettuce and sprouts, and sprinkle with a little sea salt and black pepper.
- Distribute the capers and olives on top. Sprinkle with dried oregano to taste.
Notes
Tip: wash your lettuce as soon as you come home from the market. Leave it out on a clean kitchen towel to dry and then roll it up in the same towel and keep it in the fridge for a lickety-split salad.