This salad is an absolute crowd pleaser. Looking for something to bring to a summer picnic or a potluck party? We've got you covered. This greek salad has great elements of crunch from the cucumbers, sweetness from the tomatoes, creaminess from the feta, saltiness from the olives- truly a great combination of flavors and textures.
The prep involved is just chopping the veggies and whisking up the vinaigrette. It can be quickly and easily prepared, and best of all, it can be made in advance. It actually gets better the longer it sits, as all the flavors combine and mingle into something delicious. The vinaigrette is really more of a marinade- that's why it may seem like it's making a large amount.
The veggies sit in this vinaigrette and soak up all it's wonderful flavors. When you are ready to eat, simply serve as is, or strain out the salad mixture and serve on top of lettuce. This is the way that I prefer it- I find that the assertive flavors from the greek salad are mellowed out by the lettuce- but either way is delicious. Enjoy!
Rainbow Greek Salad
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, minced
- 1/2 teaspoon dill weed
- 1/4 teaspoon dried oregano
- pinch salt and pinch black pepper
- 1/2 cup extra virgin olive oil
- 2 shallots, thinly sliced
- 1 cup red grape tomatoes, quartered
- 1 cup yellow grape tomatoes, quartered
- 1 cucumber, peeled and cubed
- 1 cup pitted kalamata olives, halved
- 4 ounces feta cheese, crumbled or cubed
- 1 head butter lettuce
For the dressing: In a medium bowl, whisk together the vinegar, lemon juice, honey, garlic, dill weed, oregano, salt and pepper. Add the olive oil and whisk together.
For the salad: In a large bowl, stir together the shallots, tomatoes, cucumbers, olives, and feta. Pour the dressing overtop and let the mixture marinade for up to a day. Serve as is, or spooned on top of the butter lettuce.
Adapted from How Sweet Eats