This is definitely one of our favourite salads! On a hot summer night, it works as a main dish. Don’t be limited by the proportions I’ve listed. It’s one of those salads that works well with more or less leafy greens. You can even omit the leafy greens altogether and concentrate entirely on the chunkier vegetables. Personally, we rather enjoy this mix of leafy greens and vegetables.
In terms of vinaigrettes, after years of making them, I have found that the combination that works best for me is a ratio of 5:2 (oil:vinegar). Depending on the salad, type of oil and vinegar, I sometimes deviate from my standard proportions. The standard out there is usually 2:1 or 3:1. I suggest you start with the proportions listed and taste the vinaigrette before you add the leafy greens and vegetables. Then, adjust to your liking.
My rule for dressing salads is quite simple: add a little vinaigrette a bit at a time. A good way to ruin a nice salad is by over dressing. Good salads are just kissed with vinaigrettes. I sample leafy greens as I go along to ensure I have the perfect coating.
Sandra, this one’s for you.
Serves 2 (as a main dish or 4 as a side dish)
|Mixed greens, roughly torn||2.5 oz|
|Boston Lettuce, leaves, roughly torn||3|
|Tomatoes, medium, cut into medium pieces||2|
|Cucumber, Kirby, sliced||1 (or half an English cucumber)|
|Kalamata olives||3 tbsp|
|Pepper, green, cut into medium pieces||1/2|
|Onion, red, thinly sliced||1/2|
|Feta, Greek, crumbled||1 cup|
|Lemon, juice||1.5 tbsp|
|Zest, lemon||1/2 lemon|
|Olive oil||5 tbsp|
|Garlic, clove, grated||1|
|Oregano, dried||3/4 tbsp|
|Basil, fresh, large leaves, finely chopped||4|
|Black pepper||1/4 tsp|
- In a small bowl, combine all vinaigrette ingredients. Mix well.
- In a large bowl, add all salad ingredients, except feta.
- Add vinaigrette to the bowl with salad vegetables. Toss well.
- Top with chunks of feta or crumbled feta.