Oh, hello there.
It’s me, the girl who can’t quit Feta Cheese.
The sad part is that my husband is not really a Feta fan but has to endure this Feta infatuation while patiently and kindly trying to pretend that he doesn’t notice. Or pretend he likes it. Or maybe he is just a good sport!?!
The good news is that I am sure this phase is almost over, well… maybe after we have some Greek Salad.
- 2 tablespoons extra virgin olive oil
- 1.5 tablespoons lemon juice (fresh)
- ½ teaspoon dried oregano
- pinch dried dill
- pinch crushed red pepper flakes
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 2 to 3 heads of romaine lettuce, cleaned and cut into bite sized pieces
- 2 to 3 roma tomatoes, cut into bite sized pieced
- ½ english cucumber (seedless), cut into ½” half moons
- ¼ red onion, sliced into thin rings
- 1 green pepper, sliced in half and then into very thin half moons
- 20 pitted kalamata olives
- 6 ounces feta cheese
- Combine olive oil, lemon juice, oregano, dill, crushed red pepper, sea salt and black pepper in a jar or container. Shake until well combined and set aside.
- Tear or chop lettuce into bite sized pieces. Lightly season with a bit of sea salt and freshly ground black pepper.
- Cut tomatoes into bite sized pieces, cucumber into ½” half moons, slice red onion into thin rings and slice green pepper in half, remove seeds and ribs and slice into very thin half moons.
- Combine lettuce and vegetables with dressing and toss until well coated. Adjust salt and pepper if necessary.
- Divide among four serving bowls and top with olives (5 per salad) and 1.5 ounces of feta cheese.
- Serve immediately and Enjoy!
P.S. If you are in Seattle or coming to visit Seattle, you have to check out Gourmet.com Road Trip: 10 Must-Try Seattle Eateries. Scroll about halfway down to see my personal recommendation!