Greek Salad With Goat Cheese
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1garlic clove, halved
- 4cups romaine lettuce, rinsed, dried and torn into small pieces
- 8medium-sized radishes, sliced
- 1small red onion, sliced paper-thin and separated into rings
- 6scallions, trimmed and chopped
- 1small green pepper, cored, seeded and sliced into thin strips
- 1pint ripe cherry tomatoes, hulled and halved
- 1teaspoon dried oregano
- 1tablespoon finely chopped fresh mint
- 1tablespoon finely chopped fresh dill
- ½cup fruity extra-virgin olive oil
- 3tablespoons red wine vinegar
- Salt and freshly ground black pepper
- 6ounces dried textured plain goat cheese, crumbled
- 8Greek or Italian black olives in oil, drained
- 4 to 8anchovy fillets drained
Nutritional analysis per serving (6 servings)
280 calories; 25 grams fat; 7 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 8 grams protein; 460 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle a little kosher salt into a large glass or ceramic salad bowl. Rub the cut side of the garlic over the salt. Discard the garlic.
- Step 2
Place the lettuce, radishes, onion, scallions, green pepper and tomatoes in the bowl. Add the oregano, mint and dill.
- Step 3
Shortly before serving add the olive oil, toss, then add the vinegar. Season the salad to taste with salt and pepper.
- Step 4
Crumble the goat cheese over the salad, then arrange the olives and anchovy fillets on top. Toss again at the table before serving.
Private Notes
Comments
There is a great and simple greek recipe in the more 60 minute gourmet cookbook published in 1983.
2 heads of romaine cored and shredded
Bunch of scallions
Small onion cut into rings
4 radishes
12 imported black olives
1/2 cup of crumbled feta
1/4 tsp of dried oregano
12 cherry tomatoes, halved
Juice of two lemons
6-8 TBS olive oil
Salt and pepper to taste.
I start with 4 TBS of good olive oil and add lemon juice to taste.
I do not include the salt and pepper.
This is a nice recipe, but it is not/not for a Greek salad, which in Greece consists of tomatoes, cucumbers, red onions, lemon juice, olive oil, and a good feta cheese (the feta is a must!).
No self-respecting Greek would EVER put lettuce and dill in a traditional Greek salad. Lettuce salad is a different story. It is simply lettuce, spring onions and dill with an oil and lemon or vinegar dressing.
Harsh comments from some about calling it a 'Greek' salad. Let's then call it a Mediterranean salad as all of these ingredients (sans the anchovies) are found in the salads we make at my husband's family home in Lebanon with the ingredients fresh from local farms that day. To make this a light main dish, we add grilled chicken, as well as sprinkling a pinch of sumac. Greek, Lebanese, Mediterranean...whatever...it is a great salad!
The original recipe did not include the anchovies or black olives. I will try that next time. I didn't have fresh dill so I used dried. The goat cheese was a wonderful addition to this salad and we will have it in the salad rotation.
I don’t care what kind of salad you want to call it, it’s DELICIOUS. Enough splitting hairs over what the Greeks do and don’t do with their salads. The recipe is amazing, and even better because it doesn’t use processed salad dressing. A keeper for sure.