Greek Salad

Greek Salad

Some people may think of salad as being more of a summer dish, but I prepare them more in winter. I’m not a huge fan of winter vegetables and can only stomach about one butter nut squash a year. I’m also not willing to spend a ton of money on out-of-season veggies from far-off lands. With the exception of tomatoes, which are (obviously) more delicious in summer, my favorite salad ingredients are equally accessible and tasty year-round.

I find myself eating about 10 salads a week in winter and after a few years of this, I need some new recipes! If I get sick of salads, my winter diet will be over-run with cheese and my family won’t be getting the vitamins and minerals we need to stay healthy. I’m hoping that if I share my favorite salad recipes with you, you’ll share some good ones with me!

So, to start us off we have my variation of a Greek Salad


  • 1 Heart of Romaine, chopped
  • 1/2 C cucumber, chopped
  • 1 lg tomato, chopped
  • 1 oz. crumbled feta
  • 10 pitted kalamata olives, chopped
  • optional: thinly sliced red onion


  • kosher salt
  • freshly ground pepper
  • fresh lemon juice
  • extra-virgin olive oil

Combine salad ingredients in a large bowl. Sprinkle with kosher salt and freshly ground pepper. Squeeze juice from about half a lemon on top and drizzle with a glug or two of olive oil (a scant 2 tablespoons or so). Toss well.